BAKED OR BRAAIED BUTTERNUT

This is the perfect make-ahead butternut side. You can also mix and match the fillings by making a chilli-and-garlic butter instead of cinnamon and syrup and serve with fragrant herbs such as fresh coriander.

1 Halve 1 butternut lengthways, then spoon out the seeds. Sprinkle each half with a little cinnamon and fill the cavities with a good knob of butter and a drizzle of syrup.

2 Put the halves back together and secure with toothpicks by skewering them in at an angle. Wrap the butternut in tinfoil and roast at 200°C or, even better, on the braai over smouldering coals.

3 Cook for 45 minutes to 1 hour (depending on the size of the butternut) until sweet and soft.

ROAST BUTTERNUT CUBES 

You can’t go wrong with classic roast butternut cubes – the perfect side to Sunday roasts.

1 Peel the butternut and remove the seeds, then cut it into equal sized cubes (even better, buy a packet of pre-cut butternut from Woolies).

2 Toss the butternut in 1 T olive oil, sea salt and black pepper to taste. Arrange on a baking tray, sprinkle with 2 cloves crushed garlic and 3–4 sprigs fresh thyme, then roast at 180°C for 40 minutes. You can also add a dash of freshly ground nutmeg before cooking.

BUTTERNUT WEDGES

Not only do these butternut wedges look beautiful when you serve them, but you also use the whole vegetable, the seeds roast nicely and the skin softens beautifully.

1 Slice 1 butternut into thin wedges, leaving the skin and seeds intact. Rub each wedge with olive oil and season to taste. Place on a roasting tray, dot with butter and sprinkle with sugar.

2 Roast at 180C° for 15–20 minutes on each side until tender. Serve whole with Gorgonzola risotto, nestled into couscous and feta salads or with home-made squash soups.