Ingredients

Method

• 2 large butternuts 
• 30 g roast butternut seasoning  
• 3 T olive oil 
• 200 g Swiss chard, washed and chopped 
• 2 cobs supersweet sweetcorn, kernels sliced off
• 120 g mild Cheddar, grated 
• sea salt and freshly ground black pepper, to taste 
For the white sauce: 
• 20 g Rama margarine 
• 20 g flour 
• 1 cup full-cream milk 
• sea salt and freshly ground black pepper, to taste 

Method

Ingredients

1. Preheat the oven to 220°C. Halve the butternut and scoop out the seeds.
2. Brush with a little oil, sprinkle over the butternut seasoning and roast for 30–40 minutes, or until soft and golden brown.
3. To make the sauce, melt the margarine in a saucepan over a low heat. Add the flour and mix to form a roux. Add a little milk and whisk until smooth. Add the remaining milk and whisk until thick and smooth. Season to taste.
4. Sauté the Swiss chard in a drop of oil until wilted, then add corn and white sauce and warm through. Add half the cheese, season and remove from the heat.
5. Fill the roast butternut with the creamed spinach-and-corn mixture and top with the remaining cheese. Grill in the oven until bubbling.

Cost per serving: R36.27*

*Prices calculated in December 2022

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