March 30, 2026

Cheese & Corn Stuffed Butternut

Serves:

Cooking Time:

< 60 min

Ingredients:

Cheese & corn stuffed butternut:
2 medium butternut washed, halved & pips removed
coconut oil for rubbing
salt
30 ml coconut oil
1 onion(s), chopped
1 garlic clove(s), crushed
1 red pepper(s), chopped
1 ml chilli flakes (or to taste)
200 g rindless back bacon, chopped
250 ml whole kernel corn
60 ml fresh coriander, chopped
250 g LANCEWOOD® Full Fat Plain Chunky Cottage Cheese
125 g LANCEWOOD® Cheddar, grated

Broccoli & sugar snap salad:
230 g broccoli stems
125 g sugar snap peas, sliced
100 g LANCEWOOD® Double Cream Plain Yoghurt Multipack
1 small clove garlic, crushed
60 ml flaked almonds, toasted

Method

Cheese & corn stuffed butternut:

For the oven:

Preheat the oven at 180°C. Line a baking sheet with foil.
Rub the butternuts all over with oil and sprinkle with salt.
Place the butternuts cut side down. Bake for 30 – 35 minutes or until soft.
Scoop out a bit of the flesh along the narrow end of the butternut.
Meanwhile, heat the oil and fry the onion, garlic, red pepper, chilli and bacon until soft and golden.
Add the whole kernel corn, coriander, cottage cheese and half the cheese.
Spoon the mixture into the butternuts and sprinkle the remaining cheese over. Bake for a further 30 minutes.

To serve: Garnish with coriander and serve with yoghurt and broccoli & sugar snap salad.

For the braai:

Lightly salt the halved butternuts and wrap tightly in foil.
Place the butternuts in the coals on the side of the fire, skin side down. Place a few coals on top.
Leave for 40 – 45 minutes or until soft. Turn a few times to expose all sides to the heat.
Spoon the filling into the butternuts and carefully wrap it in foil, leaving the foil a bit looser on the filling side.
Return to the fire and leave for 30 minutes.
Unwrap the foil and garnish with coriander. Serve with yoghurt.

Broccoli & sugar snap salad: