Creamed Spinach Stuffed Roasted Butternut is 100% my new favourite way to prepare butternut!
Whenever I peel and chop butternut it stains my hands, and leaves them feeling dry and itchy even. Popping them in the oven to cook away is for sure the way forward for me! You halve your butternut, season and place in high-sided roasting dish. Add a dash of water and cover with foil – they then roast away to tender-deliciousness in the steamy dish while you whip together the creamed spinach.
Butternut makes perfect little boats to fill and the creamed spinach part of this recipe actually also freezes really well – I am a big fan of batching tasks to save time and allow for an easy meal down the line…
I love recipes like this, easily scaled depending on how many you’re feeding, crowd pleasing and largely hands-off… all that and a creamy, cheesy sauce – sign. me. up.
- 1 butternut
- 15 g butter
- 150 g frozen spinach
- 1 teaspoon crushed garlic
- 2 tablespoons flour
- 150 ml milk
- ½ cube feta cheese, crumbled
- salt and pepper, to season
Halve the butternut and place in high-sided roasting dish, season with salt and pepper. Add ½ cup water to the roasting dish and cover with tin foil. Roast at 180°C for an hour (until fork tender).
While the butternut is roasting, make the creamed spinach. Wilt the spinach in butter in a pan. Add crushed garlic and saute. Stir through flour, then add milk and gently bring to a simmer to thicken. Once thickened, season with salt and pepper and stir through crumbed feta and set aside to top butternut halves.
Scoop out the seeds and fill with creamed spinach.