Stuffed butternut

By admin
15 November 2013

Stuffed butternut

Serves 2

1 small butternut, halved and seeds removed

30 ml (2 tablespoons) oil

salt and pepper to taste

125 ml (1/2 cup) milk

300 g (1 packet) spinach, cleaned and chopped

1 small onion, grated

30 ml (2 tablespoons) cake flour

Preheat the oven to 180°C. Rub the cut side of the butternut halves with oil and sprinkle with salt and pepper. Heat the milk in a pan and add the spinach and grated onion. Sprinkle the cake flour over. Heat until the spinach is cooked and the sauce has thickened. Season with salt and pepper, and divide the sauce evenly between the two hollows of the butternut halves. Wrap each half in foil and bake for 45 to 55 minutes until cooked. Serve with salad.