I’m lacking butternut inspiration. I usually just roast it with some olive oil (and sometimes make soup). Any suggestions how to spice it up? My tastebuds need some excitement…
Roast it f,fill it with your fav ingredient eg bacon ,cream spinach . Or roast it ,dice it and add it to a quiche. Easy peasy.
Kate
July 29, 2015
My go-to lunch in a hurry is steamed butternut and broccoli- pop it in a Tupperware and pour over a splash of cream, add salt, pepper and a handful of biltong with some blue cheese broken up into the mix. When you warm it up for lunch the cream and blue cheese make a fabulous “sauce” for the butternut and biltong. Throw in some roasted pumpkin for a bit of extra crunch.
Heather
July 9, 2015
Hmmm, this is a toughie since I’m also prone to do the same. But, when I’m in the mood, I love to roast them (some things just work!) and then make a sauce using Woolies cremezola cheese and red pepper pesto with a bit of harissa too.
Katharine Pope
June 24, 2015
I love serving it with sage fried in brown butter, and toasted pumpkin seeds. It’s great warm – in winter – or cold with leaves and chevin.
Tank Lanning
June 19, 2015
Stick to cauliflower and spinach with LOADS of cheese and cream instead. Not only soothing on the taste buds, but Prof Noakes will give you a standing ovation as well :)
Roast it f,fill it with your fav ingredient eg bacon ,cream spinach . Or roast it ,dice it and add it to a quiche. Easy peasy.
My go-to lunch in a hurry is steamed butternut and broccoli- pop it in a Tupperware and pour over a splash of cream, add salt, pepper and a handful of biltong with some blue cheese broken up into the mix. When you warm it up for lunch the cream and blue cheese make a fabulous “sauce” for the butternut and biltong. Throw in some roasted pumpkin for a bit of extra crunch.
Hmmm, this is a toughie since I’m also prone to do the same. But, when I’m in the mood, I love to roast them (some things just work!) and then make a sauce using Woolies cremezola cheese and red pepper pesto with a bit of harissa too.
I love serving it with sage fried in brown butter, and toasted pumpkin seeds. It’s great warm – in winter – or cold with leaves and chevin.
Stick to cauliflower and spinach with LOADS of cheese and cream instead. Not only soothing on the taste buds, but Prof Noakes will give you a standing ovation as well :)