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2 medium sized butternuts, washed, halved and pips removed
Oil for rubbing
30 ml sunflower oil
1 onion, chopped
1 clove garlic, crushed
1 red pepper, chopped
1 ml chilli flakes (or to taste)
200 g rindless back bacon, chopped
250 ml whole kernel corn
60 ml freshly chopped coriander
250 g LANCEWOOD® Full Fat Chunky Cottage Cheese
125 g LANCEWOOD® Cheddar
Extra coriander for garnishing
LANCEWOOD® Double Cream Plain Yoghurt for serving
Rub the butternuts all over with oil. Sprinkle with salt. Place cut side down on a baking sheet lined with foil and bake in a preheated oven at 180°C 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, chunky cottage cheese and half the cheddar. Spoon into the butternuts. Sprinkle the remaining Lancewood Cheddar over and bake for a further 30 minutes at 180°C. Garnish with coriander. Serve with Yoghurt.
For the braai:
Wrap the washed, halved, de pipped and salted butternuts tightly in foil and place in the coals on the side of the fire, skin side down. Place a few coals on top. Leave for about 40 - 45 minutes or until soft. Turn a few times to expose all sides to the heat. Meanwhile, prepare the filling. Spoon into the butternuts and carefully wrap it in foil leaving it a bit looser on the filling side. Place skin side down in the coals on the side of the fire and place a few coals on top. Turn a few times to expose all sides to the heat. Leave for about 30 minutes. Garnish with coriander and serve with Yoghurt.
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