Taste Magazine
Login/Register
Menu
  • Home
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Starters
    • Mains
    • Desserts
    • Drinks
    • View all
  • Ingredients
    • Asparagus
    • Avocado
    • Beetroot
    • Berries
    • Cheese
    • Chicken
    • Mielies
    • Potatoes
    • Spinach
    • View all
  • Dishes
    • Chakalaka
    • Braai
    • Fridge desserts
    • Mediterranean
    • Sandwiches
    • Plant-based
    • Potjies
    • View all
  • Occasions
    • Birthdays
    • Ramadan
    • Eid
    • Easter
    • Pesach
    • Diwali
    • Hanukkah
    • Christmas
    • New Year’s Eve
  • Popular
    • South African
    • Air fryer
    • Braai
    • Five-ingredients or less
    • 30 minutes or less
    • Great Value
  • Win
    • Competitions
    • Competition Winners
  • Culture
    • Articles
    • How To
    • Columns
    • Glossary
  • WList™ great value hub
  • WCellar
  • Login
  • Contact Us
  • Newsletter sign up
Editor’s picks
Potato latkes
Nightshade recipes

Potato latkes

20 minutes
Preserved lemon sesame cake with cream cheese frosting
Afternoon tea

Preserved lemon sesame cake with cream cheese frosting

30 minutes
Braaied paella
Braai recipes

Braaied paella

35 minutes
  • Home
  • Recipes
  • Meat-free
Braaied beetroot
Beetroot recipes

Braaied beetroot

1½ hours
Lentil curry with two-ingredient flatbreads
Curry recipes

Lentil curry with two-ingredient flatbreads

1 hour
Creamy pumpkin risotto
Risotto recipes

Creamy pumpkin risotto

45 minutes
Easy winter veg “tarte tatin”
Root vegetable

Easy winter veg “tarte tatin”

20 minutes
Spinach dinner rolls
Bread recipes

Spinach dinner rolls

30 minutes
Easy pull-apart potato bread
Bread recipes

Easy pull-apart potato bread

30 minutes
Vegan
Canned food

Vegan “fish”cakes

20 minutes
Pepper-and-bean salad
Beans recipes

Pepper-and-bean salad

20 minutes
Braaied sweet potato salad
Braai recipes

Braaied sweet potato salad

45 minutes
Roast grape and whipped feta salad
Gluten-free treat

Roast grape and whipped feta salad

10 minutes
Roast pepper tahini salad
Pepper recipes

Roast pepper tahini salad

25 minutes
Seven colours creamed spinach stuffed butternut
Butternut recipes

Seven colours creamed spinach stuffed butternut

50 minutes
  • 21 of 74
  • Taste Magazine
  • shop online at woolworths. Shop Now
© 2026 Woolworths holdings limited. All rights strictly reserved.
  • Advertise
  • Contact Us
  • Privacy Policy
  • Terms & Conditions
  • Media24
Please login or register to favourite a recipe.
Login/Register

Seven colours creamed spinach stuffed butternut

By Mogau Seshoene
Full StarFull StarFull StarFull StarFull Star
Easy
15 minutes
50 minutes

Ingredients

  • 2 butternuts, halved and seeded
  • 2 T olive oil
  • sea salt and freshly ground black pepper, to taste
  • 400 g baby spinach, washed
  • 2⁄3 cup Woolworths white béchamel sauce
  • 100 g Parmesan, grated

Method

1. Preheat the oven to 180°C. Drizzle the butternut with olive oil and season. Roast the butternut for 40 minutes, or until soft, and scoop out some of the flesh.

2. Meanwhile, blanch the spinach in salted water. Drain and run under cold water to stop the cooking process. Squeeze to remove any excess moisture.

3. Heat the béchamel over a low heat and add the blanched spinach. Mix well.

4. Scoop the creamed spinach into the cooked butternut halves and top with the Parmesan.

5. Return to the oven and bake until the cheese is melted and golden – about 10 minutes.

Cook's note: This vegetable side is served every Sunday in my family as part of the seven-colours meal.

Find more South African recipes here. 

Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Irinja Bekker