• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Foodle Club

  • By Category
    • All Recipes
    • Bread and scones
    • Cakes, cookies and desserts
    • Curry Recipes
    • How to …..
    • Main Meals
    • Picnics and Barbeques
    • Sauces, dips and marinades
    • Savoury Treats
    • Sides and salads
    • Collections
  • By Ingredient
    • Beef
    • Cheese
    • Chicken
    • Fish and Seafood
    • Lamb
    • Mushrooms
    • Pasta
    • Pork
    • Recipes using vegetables
  • By Cuisine
    • British
    • South African
    • Asian inspired
    • Italian inspired
    • German inspired
  • The Calculator
  • Free stuff
  • Meet Us
    • Privacy Policy
    • Disclaimer
Home » Sides and salad recipes » Butternut stuffed with Cheese and Corn

Butternut stuffed with Cheese and Corn

Author: VJ Published : May 2019 Modified : April 2021 / Be the first to comment!

Recipe
  • Pinterest
  • Facebook
  • Yummly
  • Twitter
  • Whatsapp

Oven-baked butternut, stuffed with cheese and corn.   A deliciously different way of preparing butternut and makes the perfect accompaniment to your Sunday roast, or serve as a side dish alongside a barbeque!

Half a baked butternut, stuffed with cheese and corn, on a plate.

**As an Amazon affiliate, I earn from qualifying purchases.**

Table Of Contents
  1. Ingredients for Butternut stuffed with Cheese and Corn
  2. How to make Butternut stuffed with Cheese and Corn
  3. Other vegetable recipes
  4. Pin for later
  5. Recipe – Butternut stuffed with cheese and corn
  6. Butternut stuffed with cheese and corn

When I lived in South Africa we used to get miniature butternuts, probably no more than 4 inches long, and half a butternut was the perfect size for one person.  I haven’t managed to find any really small ones in England yet, but the bigger sized ones work just as well.  I just cut each half in half down the middle after cooking.

We also used to get tins of creamed sweetcorn which goes really well with the Butternut.   I can sometimes find them in the supermarket here, and when I do, I stock up on them.  If you can’t find the proper creamed sweetcorn, then whole kernel corn works almost as well.

Butternut stuffed with cheese and corn also makes the perfect side dish for a barbeque if you are looking for something different to the traditional salads that normally get served.

Ingredients for Butternut stuffed with Cheese and Corn

**You can get the complete list of ingredients and full instructions on how to make this steak and kidney on the printable recipe card at the end of this post**

  • 1 butternut – an 800g butternut will be more than sufficient as a side dish for 4 people
  • 1/2 410g tin creamed sweetcorn – for 1 x 800g butternut you will only need 1/2 a tin. You can freeze the other half of the tin in a plastic container or a ziploc bag. A 198g tin would be ideal, but I haven’t seen any creamed sweetcorn in that size tin.
  • 2 Tablespoons grated cheese – to sprinkle on top.
  • Salt to taste

How to make Butternut stuffed with Cheese and Corn

  • Cut the butternut in half, lengthwise, and scoop out the seeds. There is no need to peel the butternut.
  • Sprinkle the cut surface lightly with salt.
  • Fill the cavity with creamed sweetcorn. Ideally you should use creamed sweetcorn not whole kernel corn. If you only have whole kernel corn then you can pulse it in a blender to break down the kernels.
  • Cover with grated cheese.

Note – When I lived in South Africa I used a brand of creamed sweetcorn manufactured by Koo and is available on Amazon.

Half a butternut, stuffed with cheese and corn, on a baking tray.
  • Place onto a baking tray lined with tin-foil.  I like to line my baking tray with tin foil so that I don’t have to worry about getting the burned-on cheese off it afterwards.
  • Place the tray in a pre-heated oven and bake for 20 – 25 minutes until the cheese is bubbling and golden, and the butternut is nicely softened.
  • Once you are ready to serve it, but the butternut in half again lengthwise so that each person gets 1/4. If you can manage to get hold of really small butternuts then each person should get a 1/2.
  • Note – the baking time will depend on the size of the buttenut you are using.

Other vegetable recipes

  • Mushy peas – made with dried marrowfat peas. Delicious with fish and chips, or with a slice of meat and potato pie.
  • Crustless vegetable quiche – so quick and easy to made.
  • Air fryer mushrooms with balsamic and garlic – don’t worry if you don’t have an air-fryer. I’ve included instructions for stove-top cooking too.
  • Baby marrows with tomato and onion – my favourite with a roast.
  • Mashed green beans – otherwise known as boereboontjies!

If you’d like to be notified of any new recipes, why not subscribe to my newsletter. As a thank-you gift, you will receive a free recipe e-book containing some of my most popular cakes and desserts.

Pin for later

Why not pin this recipe for butternut stuffed with cheese and sweetcorn to your pinterest board so you can make it later. Just click the image below.

Recipe – Butternut stuffed with cheese and corn

Half a baked butternut, stuffed with cheese and corn, on a plate.

Butternut stuffed with cheese and corn

Oven-baked butternut, stuffed with corn and covered with cheese
Recipe by: Veronica
Side Dish
South African inspired
Calories 113
Prep 5 minutes
Cook 25 minutes
Total Time 30 minutes
Servings: 4 people as a side dish
Print Pin Comment Bookmark Saved!
Prevent your screen from going dark
5 from 1 vote

(Click the stars to rate this recipe)

Equipment

  • Sharp Knife
  • Chopping Board
  • Baking sheet

Ingredients

  • 1 450g (1 lb) Butternut
  • 1/2 410g (14 oz) Tinned sweetcorn kernels (or creamed sweetcorn if you can get it)
  • 2 Tablespoons Grated Cheese
  • Salt to taste

Instructions

  • Cut the butternut in half lengthwise and scoop out the seeds
  • Sprinkle the cut side of the butternut with salt
  • Fill the cavity where the seeds were with the corn
  • Cover with grated cheese
  • Place on a baking sheet and bake in a pre-heated oven at 200C/400F for 20 – 25minutes until the butternut is cooked and the cheese is bubbling and golden

Notes

If you can get really small butternuts (about 250g each) then a 1/2 would be sufficient for one person. 
If you can’t get the small ones, then use a large one, but cut each half into half again once it is cooked.
You can freeze the leftover corn kernels in a ziploc bag or plastic container
Cooking time depends on the size of the butternut.

Nutrition

Calories – 113kcal | Carbohydrates – 25.5g | Protein – 3.2g | Fat – 1.5g | Saturated Fat – 0.8g | Cholesterol – 4mg | Sodium – 209mg | Potassium – 563mg | Fiber – 3.4g | Sugar – 4.7g | Calcium – 94mg | Iron – 1mg

I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
Tried this recipe?If you made this recipe I’d love it if you could leave me a comment and let me know how it went!
Share on Facebook Share on Twitter

If you made this recipe and enjoyed it, I’d love it if you could give me a star rating in the comments below. And if you’d like to get in touch, you can email me at [email protected]. I’d love to hear from you. And don’t forget to subscribe to my mailing list so you can grab yourself a copy of my FREE COOKBOOK!

If you’d like to continue browsing, just click on this link to all my recipes.

  • Pinterest
  • Facebook
  • Yummly
  • Twitter
  • Whatsapp

Filed Under: All Recipes, Sides and salad recipes

About VJ

In my previous life, I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there.

Previous Post: « Air fryer mushrooms with balsamic and garlic
Next Post: Spicy meatballs in homemade tomato sauce »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to the Foodle Club

Hi, I'm VJ. Welcome to my little kitchen. Step inside and browse my collection of recipes collected over the years. More →

Lets Connect

  • Facebook
  • Pinterest
  • Twitter


See my Privacy Policy and Disclaimer

By subscribing you consent to receiving the Foodle Club newsletter. You can unsubscribe at any time.

Latest updates

Close up of a pan of Thai red curry sprinkled with coriander.

Thai red curry with chicken and prawns

A dish of sage and onion sausage stuffing balls with one cut in half.

Sage and onion stuffing with sausage meat

Close up of a lancashire hotpot showing the lamb under the potatoes.

Traditional Lancashire Hotpot (lamb hotpot)

5 vol-au-vents on a wooden plank.

How to make vol-au-vents

Easy steak and kidney pie with puff pastry

A roasted leg of lamb being carved into slices.

Minted Roast leg of lamb – with homemade gravy

Footer


See my Privacy Policy and Disclaimer

By subscribing you consent to receiving the Foodle Club newsletter. You can unsubscribe at any time but the books will still be yours to keep.

In my previous life, I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there.

Copyright © 2023 Foodleclub.com