Oven-baked butternut, stuffed with cheese and corn. A deliciously different way of preparing butternut and makes the perfect accompaniment to your Sunday roast
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.
How do you make Butternut stuffed with Cheese and Corn
It is so simple to prepare – simply halve your butternut lengthwise, scoop out the seeds, sprinkle with salt and fill the cavity with corn. Then cover with grated cheese and pop into the oven for half an hour. 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.
Butternut stuffed with cheese and corn
- 1 small Butternut
- 2 Tablespoons Tinned Corn kernels (or creamed sweetcorn if you can get it)
- 2 Tablespoons Grated Cheese
- Salt to taste
- 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 30 minutes until the butternut is cooked and the cheese is bubbling and golden
If you enjoyed this recipe why not pin it for later?
You might like to try these other vegetable recipes
Happy cooking – VJ xxx