Cheesy Roasted Vegetables with Creamy Spinach & Mushroom Filling

Roast the Vegetables 

1. Preheat the oven to 200°C and line a large baking tray with baking paper. 
2. Halve the butternut, sweet potato, gem squash, and pepper. Remove any seeds where needed, then drizzle generously with olive oil and season with salt. 
3. Arrange the vegetables cut-side up on the tray and roast in stages for perfectly tender, caramelised results: 
4. Roast the butternut for 60–70 minutes until soft and golden around the edges.  
5. Roast the sweet potato for about 45 minutes until tender.  
6. Roast the gem squash cut-side down for 15 minutes, then turn over and roast for another 5 minutes to allow excess moisture to evaporate.  
7. Roast the peppers for 5–10 minutes until slightly charred and softened.  
8. The vegetables should be beautifully caramelised, tender, and full of rich roasted flavour. 

Make the Creamy Mushroom Filling 

1. While the vegetables roast, prepare the filling. 
2. Heat the butter and olive oil in a large pan over medium heat. Add the onion and sauté gently for 4–5 minutes until soft, fragrant, and translucent. Stir in the garlic and cook for another minute. 
3. Add the baby spinach and cook until wilted. Pour in the LANCEWOOD® Mushroom Sauce and stir until the filling becomes creamy, rich, and heated through. Season with salt and black pepper to taste. 
4. This simple mushroom sauce recipe creates a velvety filling that perfectly complements the sweetness of the roasted vegetables. 

Prepare the Cheesy Crumb 

1. In a small bowl, combine the breadcrumbs, grated LANCEWOOD® Cheddar Cheese, and olive oil. Mix until evenly coated. 
2. The crumb should feel slightly moist and ready to crisp up beautifully in the oven. 

Fill and Bake 

1. Carefully scoop a little flesh from the roasted sweet potato to create space for the filling. 
2. Generously spoon the creamy mushroom and spinach filling into each vegetable cavity. Scatter over the cheesy breadcrumb topping. 
3. Return the vegetables to the oven and bake for 10–15 minutes until the topping is golden, crisp, and bubbling. 
4. Finish with fresh thyme and serve immediately.

Serving Suggestions 

• These cheesy roasted vegetables make an exceptional addition to any braai spread and pair beautifully with grilled steak, lamb chops, roast chicken, or boerewors. They’re also hearty enough to serve as a standalone vegetarian main for relaxed family dinners. 
• For an extra indulgent touch, serve with a fresh green salad and warm crusty bread to soak up the creamy mushroom filling.