Butternut recipes Archives

Butternut recipes

Roast butternut quiche

45 minutes

Butternut recipes

Open roast vegetable lasagne

40 minutes

Butternut recipes

Autumn tabouleh

Vegetable-crisp nachos with homemade guacamole and cream-cheese dip

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

3 ripe avocados, halved, peeled and stoned
Sea salt and freshly ground black pepper
1 x 250 g tub smooth cream cheese
2 T milk

For the vegetable crisps

1 butternut, peeled and pips removed
2 sweet potatoes, rinsed
4 parsnips, rinsed
1 brinjal, sliced thinly lengthways
200 g salted butter, melted
sea salt

Method

Using a vegetable masher or fork, mash the ripe avocado flesh until most lumps have been removed.

Combine with the lemon juice and season to taste. Mix the cream cheese with the milk to create a smoother consistency for dipping.

To a large serving bowl or platter, add the vegetable crisps and top with a generous dollop of guacamole. Stir in some of the cream cheese to create a marbled effect.

To make the vegetable crisps:

Heat the oven to 180°C

Run the blade of a vegetable peeler along the butternut, sweet potatoes and parsnips to create long slivers of each.

Place the slivers of each vegetable, together with those of the brinjal, on separate baking trays, drizzle with melted butter and toss until evenly coated.

Sprinkle with sea salt and bake for 10 minutes a side, or until crisp and golden.

Cook's note: you can use any root vegetables, such as beetroot or potato, to make these crisps. Or simply buy them from your nearest deli.

Per serving: 2072.3 kJ, 6.3 g protein, 36.8 g fat, 39.2 g carbs

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Roast butternut quiche

Open roast vegetable lasagne

Autumn tabouleh

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Butternut, sweet potato and fresh corn soup

Vegetable-crisp nachos with homemade guacamole and cream-cheese dip

Vegetable-crisp nachos with homemade guacamole and cream-cheese dip

Ingredients

Method