Butternut recipes Archives

Butternut recipes

Butternut and baby marrow chips with anchovy aioli

10 minutes

Butternut recipes

Asian-style pork ribs with butternut crisps

25 minutes

Butternut recipes

Spinach-and-roast-butternut fried rice

15 minutes

Butternut recipes

Braised butternut with sweet potato bake

40 minutes

Butternut recipes

Cocoa riblets with vegetable chips

40 minutes

Butternut recipes

Butternut and baby marrow chips with anchovy aioli

10 minutes

Apple recipes

Raw butternut and apple salad with Verlaque gooseberry dressing

5 minutes

Butternut recipes

Butternut or marrow muffins

15-20 minutes

Butternut salad with Peppadew dressing

Serves 4 to 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

2 medium-sized butternuts
40 g butter
2 T honey
250 g bacon
230 g Tenderstem broccoli
80 g organic rainbow radishes, very thinly sliced
75 g feta cheese

For the dressing:

6 T Woolworths mild Peppadew chutney
4 T olive oil
1/2 lemon, juiced
sugar, to taste

Method

1. Preheat the oven to 190°C and lightly grease a baking tray with oil or butter. Chop off both ends of the butternut and cut into long slices – each butternut should yield 8 slices.

2. Remove the seeds and place the butternut on the baking tray. Dot with butter and drizzle with the honey. Top with the bacon rashers and bake for 30 minutes, or until the butternut is cooked through and slightly golden and the bacon is crispy.

3. Blanch the broccoli in boiling water for 3 minutes, then remove and refresh under cold running water.

4. Transfer the butternut and bacon to a platter, add the broccoli and radishes and crumble over the feta cheese. Mix together the dressing ingredients and drizzle over the salad. Serve while still warm.

Cook’s note: I prefer using Woolworths’ mild Peppadew chutney as it has the right amount of heat to complement this dish. If you prefer a tangier dressing, use the juice of a whole lemon.

Chicken-and-radish stew

Coconut and ginger sweet potato soup

Tuna-and-fennel pasta

Roast butternut and Fior Di Latte salad with warm blueberry dressing

Butternut-and-quinoa bobotie

Butternut and baby marrow chips with anchovy aioli

Butternut-and-ricotta cake

Asian-style pork ribs with butternut crisps

Spinach-and-roast-butternut fried rice

Braised butternut with sweet potato bake

Cocoa riblets with vegetable chips

Butternut and baby marrow chips with anchovy aioli

Raw butternut and apple salad with Verlaque gooseberry dressing

Butternut or marrow muffins

Butternut salad with Peppadew dressing

Butternut salad with Peppadew dressing

Ingredients

Method