Roasted stuffed butternut

Ingredients

• 1 large Butternut (1.3 kg (3 to 4 pounds))
• 7 ounce / 198 gram can sweetcorn kernels (drained)
• 3 1/2 ounces /100 grams cream cheese
• 5 ounces / 150 grams baby spinach leaves (to taste)
• 4 1/2 ounces / 130 grams bacon (chopped)
• 1/2 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
• 1/2 teaspoon salt (or to your own taste)
• 1 teaspoon sunflower oil (for brushing on the butterrnut)

Instructions

1. 1

   Preheat the oven to 200°C / 400°F

2. 2

   Wash the outside of the butternut, then cut it in half top to bottom and remove the seeds and stringy bits. It's not necessary to peel the butternut.

3. 3

   Place the cleaned butternut onto a baking tray lined with tin foil or parchment paper. Brush with sunflower oil (or other vegetable oil) and sprinkle the cut surface lightly with salt.

4. 4

   Turn the butternut over and place them in a hot oven (200C / 400F) for 30 to 40 minutes - depending on the size of the butternut.

5. 5

   The butternut will be cooked when the skin is blistered and a fork can easily pierce the skin.

6. 6

   Scoop the inside of the butternut out, leaving approximately half an inch of butternut all around. Reserve the removed butternut for another meal.

7. 7

   --- Filling ---

8. 8

   Rinse the spinach and place the wet spinach into a pan over low to moderate heat. There is no need to add any water, the moisture from the rinsing water will be sufficient.

9. 9

   Stir the spinach until it is completely wilted. This will only take 2 to 3 minutes. Drain any excess moisture (if there is any).

10. 10

    Place the sweetcorn kernels and the cream cheese into a blender or small food processor.

11. 11

    Blend until they are well mixed. Do not over-blend - you still want a little texture in the corn.

12. 12

    Place the wilted spinach, the blended corn and cheese and half of the chopped bacon and the thyme into a mixing bowl. Reserve the remaining bacon for topping.

13. 13

    --- Assemble and bake ---

14. 14

    Divide the filling between the butternuts and cover with the remaining bacon. At this point, you could sprinkle with extra grated cheese. I find there is enough cheese flavour in the cream cheese so I don't bother.

15. 15

    Replace the butternut in the oven and leave for 15 minutes until the filling is heated through and the bacon is crispy.

16. 16

    Serve hot as a side dish with a roast, or as a light main meal.