Spinach Stuffed Butternut

Spinach Stuffed Butternut

Serves:                        6
Prep:                           10 minutes
Cooking time:           35 minutes
Cuisine type:             African Fusion
Recipe type:              Side
Difficulty:                   Easy



  • 2 small medium sized butternut squash, cut in half with some flesh scooped out
  • 2 T butter, diced
  • 2 cloves garlic, crushed
  • 4 fresh thyme sprigs
  • Salt and pepper
  • 2 T honey to drizzle

Creamy spinach

  • 1 T butter
  • 500 g spinach, roughly chopped
  • 2 cloves garlic, crushed
  • 2 t chicken stock powder
  • ½ c pouring cream
  • ½ c soft mozzarella
  • ½ c parmesan, grated, plus extra for topping
  • Salt and pepper to taste


  1. Preheat the oven to 180°C and lightly grease a roasting pan. Score each butternut half with a knife and place in the prepared pan.
  2. Season with salt and pepper, dot with butter and place the thyme sprig on it. Drizzle with honey. Roast for 20 minutes until half done.
  3. Meanwhile, heat the oil in a small saucepan and add the garlic. Sauté for 1 minute until fragrant. Add the spinach and stir.
  4. Season with stock (or salt) and then pour in the cream. Cook for 5 minutes until slightly wilted.
  5. Set aside and add the two cheeses. Mix until well combine and melted. Remove butternut from oven.
  6. Pour the spinach mix into each butternut halves and top with extra cheese.
  7. Bake in the oven for another 10 minutes until the butternut is cooked through and the cheese is golden. Allow to cool and cut into slices and serve warm.