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.
Ingredients for Butternut stuffed with Cheese and Corn
- 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. Amazon stocks this brand, so I’ve added a link under Equipment below.
- 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.
You might like these 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!
As an Amazon Associate I earn from qualifying purchases.
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.
Did you know you can get free delivery with Amazon Prime. Click below to start your free trial.
Recipe – Butternut stuffed with cheese and corn
Butternut stuffed with cheese and corn
- 1 500g Butternut
- 1/2 410g Tinned sweetcorn 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 20 – 25minutes until the butternut is cooked and the cheese is bubbling and golden
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.
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.
You can click the buttons below if you’d like to save the recipe to Pinterest or your Yummly recipe box. And don’t forget to subscribe to my mailing list so you can grab yourself a copy of my FREE COOKBOOK!