Name: Butternut stuffed with cheese and corn
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2 people as a side dish
Ingredients: 1 small Butternut; 2 Tablespoons Tinned Corn kernels ((or creamed sweetcorn if you can get it)); 2 Tablespoons Grated Cheese; Salt (to taste)

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Oven-baked butternut, stuffed with cheese and corn. A deliciously different way of preparing butternut and makes the perfect accompaniment to your Sunday roast

Cooked Butternut with cheese and corn shown from the top

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.

Half a butternut covered in cheese, ready for the oven.

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