Baked Butternut with Cheese and Corn
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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


  • 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


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.