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
Servings: 4 people as a side dish
- 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.