SEVEN COLOURS CREAMED SPINACH-STUFFED BUTTERNUT

“This vegetable side is served every Sunday in my family as part of the seven-colours meal.”

Serves 4

EASY GREAT VALUE Preparation: 15 minutes Cooking: 50 minutes

butternuts 2, halved and seeded

olive oil 2T

sea salt and freshly ground black pepper, to taste baby spinach 400 g, washed Woolworths white béchamel sauce 2⁄3 cup Parmesan 100 g, grated

1 Preheat the oven to 180°C. Drizzle the butternut with olive oil and season. Roast the butternut for 40 minutes, or until soft, and scoop out some of the flesh. 2 Meanwhile, blanch the spinach in salted water. Drain and run under cold water to stop the cooking process. Squeeze to remove any excess moisture. 3 Heat the béchamel over a low heat and add the blanched spinach. Mix well. 4 Scoop the creamed spinach into the cooked butternut halves and top with the Parmesan. 5 Return to the oven and bake until the cheese is melted and golden – about 10 minutes.

MEAT-FREE

WINE: Woolworths

Villiera Carte Blanche