LANCEWOOD® CHEESE AND CORN STUFFED BUTTERNUT

Method

For the oven:
Preheat the oven at 180°C. Rub the butternuts all over with oil and sprinkle with salt.

Line a baking sheet with foil and 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

INGREDIENTS

230 g broccoli stems
125 g sugar snap peas, sliced
100 ml LANCEWOOD® Double Cream Plain Yoghurt
1 small clove garlic, crushed
Salt & freshly ground black pepper to taste
60 ml flaked almonds, toasted

METHOD

Cook the broccoli in salted water until just soft. Rinse under cold water.

Add the broccoli to a serving bowl together with the sugar snap peas.

Using a separate bowl, mix the yoghurt, garlic and seasoning together.

Pour over the broccoli salad and sprinkle with toasted almonds.

Enjoy on it’s own or with the stuffed butternuts.

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