Sour-fig jam with French-toasted flapjacks and Saint-Andre brie

30 minutes

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Butternut recipes

Butternut salad with raspberry vinaigrette

15 minutes

Butternut salad with raspberry vinaigrette

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 15 minutes

Ingredients

1 small butternut, halved, pitted and thinly sliced
2 T olive oil
Coarse salt and freshly ground black pepper
1/2 cup sunflower oil
12 sage leaves
100 g granulated sugar
1/2 cup water
2 cups raspberries, roughly mashed
1/2 cup red wine vinegar

Method

1 Preheat the oven to 180°C.

2 Place the butternut slices on a baking tray and drizzle with the olive oil. Season to taste. Roast in the oven for about 10 minutes, or until soft on the inside and crisp on the outside.

3 Meanwhile, heat the sunflower oil in a saucepan over a high heat and deep-fry the sage leaves for a few seconds, or until crisp and vibrant green in colour. Drain on kitchen paper.

4 Arrange the butternut slices on a platter and scatter over the fried sage leaves and crumbled feta. Drizzle with the raspberry vinaigrette and serve immediately.

5 To make the vinaigrette, combine the sugar, water and raspberries in a saucepan over a low heat. Cook gently until the raspberries have softened, then set aside to cool. Once cool, whisk in the vinegar.

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Butternut salad with raspberry vinaigrette

Butternut salad with raspberry vinaigrette

Ingredients

Method