Hiding inside a butternut pumpkin's skin is dense, mildly sweet orange flesh that's an excellent source of disease-battling beta carotene. A big butternut can be a bit tricky to cut up; you'll do best with a large, sturdy chef's knife.
1 butternut pumpkin, about 1 kg, halved crossways, then lengthways, seeded and peeled
1 medium red onion, halved and thinly sliced
1 1/2 cups frozen corn kernels, thawed
2 1/4 teaspoons extra virgin olive oil
1/3 cup grated Parmesan cheese
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Preheat the oven to 200°C. Quarter the butternut pumpkin pieces lengthways and then cut each piece crossways into 1 cm thick chunks. Combine the pumpkin, onion, corn and oil in a large bowl, tossing to coat.
Arrange the vegetables in a 23 x 33 cm baking dish. Bake until the butternut pumpkin is tender, about 40 minutes, stirring halfway through cooking time.
Sprinkle the Parmesan cheese over the vegetables and bake until melted and golden, about 5 minutes.
For an unusual pasta dish, prepare and bake the vegetables as in steps 1 and 2 above. Chop the vegetables and stir into them a good-quality bottled tomato pasta sauce. Toss the sauce with hot cooked pasta.
Both butternut pumpkin and corn contain soluble fibre, which may help reduce LDL (‘bad’) cholesterol by blocking its absorption into the body.