Butternut filled with sweetcorn & cheese

Serves: Serves 2

Prep time: 20 minutes

Baking time: 15 minutes

Skill Level: Easy

INGREDIENTS

1 medium butternut

15 ml cooking oil

125 g rindless streaky bacon, coarsely chopped

1 small onion, coarsely chopped

½ of 410 g can (about 200 g) whole kernel corn

15 ml chopped fresh thyme

or 5 ml dried

salt and freshly ground black pepper to taste

extra cheese for topping

Cheese sauce

30 ml butter or margarine

30 ml Snowflake cake flour

100 ml milk

15 ml peri-peri sauce

60 ml (25 g) grated mozzarella or cheddar cheese

METHOD

1. Boil butternut in salted water in a large, heavy-based saucepan until soft, but still firm. Remove from water, cut in half and scoop out pips. Place on a greased baking tray and set aside.

2. Heat oil in a medium, heavy-based frying pan. Add bacon and fry for a few minutes. Add onion and continue to sauté for about two minutes. Remove from heat and add kernel corn, thyme and seasoning. Set aside.

3. Sauce: Melt butter in a small, heavy-based saucepan. Add flour and stir for about a minute. Add milk and cook over medium heat, whisking constantly, until smooth and thick. Remove from heat and add peri-peri sauce, cheese and bacon mixture.

4. Spoon filling into the hollows of butternut and sprinkle with extra cheese. Bake in a preheated oven at 180˚C for about 15 minutes.

#butternut #sweetcorn #cheese