- 1 large butternut
- chopped spinach
- 1 round of feta cheese
- 1 T butter
- 1 T chopped parsley
- 4 potatoes
- 4 sweet potatoes
- salt and pepper, to taste
Wash all the veggies well and pat dry.
Halve and de-pip the bulb of the butternuts, then fill the cavities with blanched and chopped spinach, feta, butter and parsley.
Rub oil and salt on the outside of the potatoes then wrap all the veggies in tin foil and braai on the coals, turning the potatoes regularly for an all over tan.
You’ll know the butternuts are cooked when the sides squash in easily and the potatoes when a sharp knife slides through them with ease.