Publications
Partners
- - VEGETABLES
- 2 - small butternuts
- 30ml - olive oil
- - salt
- 700g - or 1kg baby potatoes, washed
- - CREAMED SPINACH
- 15ml - olive oil
- 15ml - butter
- 1 - onion, chopped
- 125g - mushrooms, sliced
- 2cloves - garlic, chopped
- 400g - baby spinach, rinsed
- 15ml - cake flour
- 125ml - cream
- - salt and freshly ground pepper
- - TO SERVE
- - handful fresh herbs
Preheat the oven to 180°C. Line a large baking sheet with foil.
1 Vegetables Halve the butternuts lengthways and remove the seeds with a spoon. Use a knife to score the fleshy side of the butternut halves.
2 Rub a little of the olive oil on the cut sides of the butternut and season lightly with salt. Arrange skin side up on the prepared baking sheet.
3 Arrange the potatoes in between and drizzle with the rest of the oil. Season lightly with salt. Roast in preheated oven for 30 minutes or until the butternut is soft.
4 Creamed spinach Meanwhile, heat the oil and butter in a deep pan and fry the onion until soft. Add the mushrooms and garlic and stir-fry until done. Add the spinach and stir-fry until the spinach has wilted.
5 Sprinkle the flour over and stir in. Pour in the cream and stir continuously until the sauce thickens. Season with salt and pepper.
6 To serve Remove the vegetables from the oven and turn the butternut halves over. Stuff the hollows with the creamed spinach and return the vegetables to the oven for a further 10 minutes.
7 Arrange the vegetables on a serving plate and garnish with the fresh herbs.
