Seven Colours Creamed Spinach Stuffed Butternut recipe | TASTE
Enjoy a South African favourite with roasted butternut halves filled with creamy spinach béchamel, topped with Parmesan cheese, perfect side dish for Sunday meals.
Ingredients
- 2 butternuts, halved and seeded
- 2 T olive oil
- sea salt and freshly ground black pepper, to taste
- 400 g baby spinach, washed
- 2⁄3 cup Woolworths white béchamel sauce
- 100 g Parmesan, grated
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