A packet of woolies butternut pieces, boil in a pan until soft. Place the boiled butternut in a pyrex. Spread ½ tin of creamstyle corn ( you can the corn to get a even spread) In a separate pan, add the following ingredients & bring to a boil. Pour over the butternut & place in the oven for 25 minutes. 2 tablespoon mayo 1 sahcet vegetable stork½ teaspoon lemon pepper ½ teaspoon black pepper ½ teaspoon crushed green chillies 1 teaspoon garlic ¼ cup milk 2 tablespoon steers garlic sauce 1 teaspoon Robertson’s rice spice1 tablespoon brown sugar Parsley.