2 small to medium butternuts
Flaked sea salt and freshly ground black pepper
30 ml melted butter
8 thyme sprig leaves, rinsed
60 ml honey, to drizzle
15 ml butter
2 cloves garlic, crushed
500 g spinach, rinsed and roughly chopped
10 ml vegetable stock powder
125 ml pouring cream
125 ml soft mozzarella, grated
125 ml Parmesan, grated; plus extra for topping
To make the butternut: Preheat the oven to 180°C. Place the butternut halves on a lightly greased roasting pan. Score each butternut half with a knife, making a criss-cross diamond-shaped pattern.
Season with salt and pepper, dot with the butter and place some thyme sprigs on each butternut half. Drizzle with honey. Roast for 20 minutes until half done.
To make the creamy spinach: Meanwhile, heat the oil in a small saucepan. Add the garlic and sauté for 1 minute until fragrant. Add the spinach and stir in along with the stock.
Pour in the cream and cook for 5 minutes until the spinach is slightly wilted. Set aside and add the two grated cheeses. Mix until well combined and melted. Remove the butternut halves from oven.
Scoop spoonfuls of the creamy spinach into each butternut half and top with extra cheese.
Bake in the oven for 20 more minutes until the butternut is cooked through and the cheese is golden. Remove from the oven and cool slightly. Cut into slices and serve warm.
Cheese is always a winner with kids. Instead of fixing their cheese cravings with pizza, try this nutrient- and flavour-packed veggie crowd pleaser instead.
In South Africa we refer to butternut squash as simply butternut.