Makes 8-9
Serves 3
Wow! What a treat! Delicious warm or at room temperature. Traditional with a twist.

You will need

muffin pan
pastry brush
chopping board
small sharp knife
pair of scissors
vegetable steamer
medium bowl
measuring jug
oven gloves

200 g streaky bacon
1 heaped cup (± 200 g) butternut cut into 1 cm x 1 cm cubes
Ina Paarman’s Vegetable Spice
½ cup (125 ml) milk
2 eggs
200 ml Ina Paarman’s Ready to Serve Cheese Sauce
2 slices of white or light brown bread, cut into 1 cm x 1 cm cubes
Ina Paarman’s Braai & Grill Seasoning


Adjust the oven rack to the middle position. Preheat the oven to 180°C.
Butter the hollows of a muffin pan. Line the sides of 8 – 9 hollows with strips of bacon.
Steam or microwave the butternut until soft. Season with Vegetable Spice.
Beat the milk, eggs and Cheese Sauce together in a mixing bowl and season with a pinch of Vegetable Spice.
Add butternut and bread cubes. Stir gently and leave to stand for 5 minutes.
Fill the bacon lined hollows with the butternut mixture. Sprinkle each very lightly with Braai & Grill Seasoning.
Bake for 25 – 30 minutes until firm, puffy and golden brown.


Replace the butternut with frozen peas and add a little leftover chicken if available.