Nuts About Cooking Creamed Spinach Loaded Baked Butternut

This recipe combines the flavours of your favourite roasted butternut along with a cheesy creamed spinach.

Serves: 8-10
Time: 1hour 20 minutes
Recipe by: Thando Manyoni


1 large butternut, halved
1 cup boiling water
3 tbsp Nuts About Cooking Coconut Oil
1 onion, chopped
3 garlic cloves, minced
1 cup mushrooms, sliced
700g Swiss chard spinach, roughly chopped
2 tbsp flour
Pinch of ground nutmeg
1 cup milk
½ cup cream
½ cup mozzarella cheese, grated
½ cup parmesan cheese, grated


Preheat the oven to 180C and prepare a roasting tin.
Place the halved butternut squash into a deep roasting pan and season with salt and pepper. Pour 1 cup of boiling water into the pan cover with foil, roast in the oven for 30-45 minutes or until soft.
Once cooked, scoop out the seed and some of the flesh, set aside.
Saute the onion and garlic in coconut oil until soft and translucent. Add the mushrooms and cook for 2-3 minutes
Add the spinach gradually and cook until wilted. Add the flour and nutmeg, and cook for 1-2 minutes.
Add the milk and stir until the sauce is smooth, then add the cream. Allow simmer gently for 5-7 minutes, remove from the heat and season to taste. Allow to cool before adding the mozzarella cheese

Spoon the creamed spinach into the hollows of each butternut, top with parmesan cheese
Place back into the oven and roast until golden brown

Chefs Tip: Once you scooped out the seeds, you can rinse and roast with a bit of salt and spice. Add them to the finished dish for crunch. 

Leave a Comment

Your email address will not be published. Required fields are marked *