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Butternut recipes

Roast butternut soup with curry-butter roti

1 hour

Butternut recipes

Seven colours creamed spinach stuffed butternut

50 minutes

Butternut recipes

Cheesy Brussels sprout pasta bake

30 minutes

Cheesy Brussels sprout pasta bake

Name: Roast butternut soup with curry-butter roti
Prep time: 5 min
Cook time: 1 min
Total time: 6 min
Yield: 4 to 6 servings
Cuisine: Main Meals
Ingredients: butternut, cubed 1.5 kg ,ground cinnamon 1t,ground cumin 1 t ,ground coriander 1 t ,extra virgin olive oil 3 T ,sea salt and freshly ground black pepper, to taste ,butter 2 T,garlic, crushed 3cloves,fresh ginger, grated 1t,fresh turmeric, grated 1t,green chillies, finely chopped 2,fresh curry leaves 1sprig,liquid vegetable stock 2cups,can coconut milk 1 x 400ml ,fresh coriander, roughly chopped 20 g,Woolworths fresh all-butter rotis 6,fresh coconut chunks, grated 30 g

By Abigail Donnelly

Serves 4 to 6

Difficulty Easy

Prep Time 5 minutes

Cooking Time 30 minutes

Ingredients

300 g Brussels sprouts
1 T olive oil
1/2 t salt
3 T butter
3 T flour
2 cups milk
120 g Gorgonzola or blue cheese, crumbled
pepper, to taste
1/2 t ground nutmeg
100 g Parmesan, pecorino or mozzarella, grated
400 g penne, cooked al dente
crusty bread or salad, for serving

Method

1. Preheat the oven to 180°C. Toss the Brussels sprouts with the oil and salt, then roast for 20 minutes.

2. Melt the butter in a pan, then whisk in the flour. Cook for 1 minute, then whisk in the milk until thick. Season with pepper and nutmeg.

3. Add the Gorgonzola and whisk until melted, then stir in the pasta and Brussels sprouts.

4. Spoon into a baking dish, sprinkle over the cheese, then bake for 20 minutes. Serve with bread or salad.

Find more pasta recipes here.

Photograph: Dirk Pieters
Production: Abigail Donnelly
Food assistant: Bianca Strydom

This is a test recipe

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Ingredients

Method