Brûléed butternut
6
Easy
15 minutes
35–40 minutes
If you think preparing butternut is a chore, this recipe is perfect for you – the only laborious cutting involved is when you halve them. Rich, malty balsamic vinegar and brown sugar is one of the oldest and boldest ways to enjoy this versatile veg.
Ingredients
Method
- 2 medium butternuts, halved, seeded and scored
- 1⁄2 cup balsamic vinegar
- 100 g brown sugar
- salt, to taste
- 4 T canola oil
Method
Ingredients
1. Preheat the oven to 190°C. Rub the butternut with half the balsamic vinegar, half the sugar and the salt. Place on a baking tray, skin-side down, and roast for 35–40 minutes, or until cooked through.
2. Sprinkle the remaining sugar on the surface of the butternut and, using a blowtorch, caramelise the sugar until completely melted. Once the sugar cools slightly it will form a crunchy layer.
Cook's note: If you don’t have a blowtorch, place the butternut under your oven’s grill. Keep an eye on it so that the sugar doesn’t burn. Drench with the remaining balsamic vinegar and serve immediately.
Find more TASTE Christmas recipes here.
Photographs: Toby Murphy
Production and Recipes: Khanya Mzongwana
Food Assistant: Kate Ferreira
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