Butternut stuffed with Cheese and Corn

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 to make Butternut stuffed with Cheese and Corn

Ingredients

• 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

Steps

Cut the butternut in half, lengthwise, and scoop out the seeds.

Sprinkle 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.

When I lived in South Africa I used a brand of creamed sweetcorn manufactured by Koo. Amazon stocks this brand, so I’ve added a link under Equipment below.

Cover with grated cheese.

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.

Equipment

To make this recipe you will need the following equipment. In case you are missing something I have included some links to my Amazon shop pages, where you might just find the item you are looking for.

• Baking sheet
• Sharp knife
• Creamed sweetcorn

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The calorie count has been calculated using an on-line calculator and is provided for information purposes only.  If the calorie count is important to you, you should consider calculating it yourself, using your preferred tool.

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Recipe – Butternut stuffed with cheese and corn

Print Recipe

Butternut stuffed with cheese and corn

Oven-baked butternut, stuffed with corn and covered with cheese

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Course: Side Dish

Cuisine: South African inspired

Servings: 4 people as a side dish

Calories: 113kcal

Author: VJ

Ingredients

• 1 500g Butternut
• 1/2 410g 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.

The calorie count has been calculated using an on-line calculator and is provided for information purposes only.  If the calorie count is important to you, you should consider calculating it yourself, using your preferred tool.

If you made this recipe and enjoyed it, please don’t forget to give me a star rating in the comments below. And if you’d like to get in touch, you can email me on [email protected] I’d love to hear from you.

Related Links

You might like to try these other vegetable recipes from South Africa:

• Baby Marrow with Tomato and Onion
• Boereboontjies (mashed green beans)

Baby Marrows with tomato and onion

Lovely fresh baby marrows, braised in a mixture of tomato and onion

View recipe

Boere boontjies (mashed green beans)

Green beans mashed together with potatoes and onions

View recipe

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