Butternut Bake

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Butternut Bake

This is a really quick, easy, vegetarian meal which can also be served as an accompaniment to a meat, chicken or fish dish!
1 medium size butternut cut into chunks and roasted in the oven
1 packet of uncooked spinach
keep 2 T pumpkin back then mash the rest with
250g of ricotta or cream cheese
125ml tub of plain yogurt
salt and pepper to taste
2 eggs
pour that mixture over the butternut and spinach
then top with sage leaves and put the held back butternut on top
and bake for 30 mins at 180 degrees
and serve with a fresh salad
a wonderful  vegetarian dinner
Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.