Creamed spinach stuffed butternut
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The Lazy Makoti’s Guide to the Kitchen

Taken from

The Lazy Makoti’s Guide to the Kitchen


Creamed spinach stuffed butternut

Recipe By Mogau Seshoene
Photographs By Craig Fraser


3 medium-sized butternuts
Oil, for frying
½ onion, finely chopped
1 Tbsp garlic, minced
4 cups freshly chopped spinach
½ tsp nutmeg
1 cup cream
Salt and pepper
1 cup cheese (Gouda/Parmesan/Cheddar), grated

Cooking Instructions

  1. Preheat oven to 180°C. Cut butternuts in half lengthwise. Scoop out seeds and scrape out a bit of the flesh, leaving a generous border all the way round. Sprinkle each half with salt and pepper.
  2. Heat oil on medium high and sauté onions and garlic. Add the spinach and nutmeg, and stir until wilted. Stir in the cream and season with salt and pepper. Scoop the spinach into the butternut halves and sprinkle with cheese. Roast in the oven for 40 – 50 minutes (depending on thickness of butternut), or until the flesh is very tender when pierced with a fork. Serve immediately.

About the Author

Mogau Seshoene founded The Lazy Makoti in 2014 after leaving the corporate world to focus on her love for food. What began as lessons for a friend, a bride-to-be who was afraid of being labelled “The Lazy Makoti” (the lazy daughter-in-law) because she couldn’t cook, evolved into a business, and inspired its name. Through The Lazy Makoti, Mogau offers a series of cooking classes targeted at young, modern Afropolitans who have a keen interest in learning to navigate the kitchen with ease and flair. In addition to being in demand for her real-live lessons, Mogau has become Instagram-famous, with thousands of foodie followers.

In line with her desire to promote the role of food in maintaining South African culture and heritage, she hosted a season of a TV show entitled Cooks For Life on which she demonstrated easier and healthier ways to prepare African and South African cuisine.

Mogau was on the M&G top 200 Young SA list in 2015, has taken part in the Mandela Washington Fellowship for Young African Leaders at the University of Wisconsin, Stout, in the US and has made the Forbes Africa 30 under 30s list. She is a Brand SA Play your Part Ambassador, and in May 2018 received a USIBA Creative and Cultural Industries Award. Mogau has a diploma in Culinary Arts from the Chefs Training and Innovation Academy in Centurion and completed the industry training under Chef Werner at The Saxon Hotel in Johannesburg. She is a contributing food editor for the weekly newspaper, Sunday World.

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