Butternut recipes Archives

Butternut recipes

Winter citrus salad

1 hour

Butternut recipes

Butternut with gochujang cream

30 minutes

Butternut recipes

Raw butternut salad

Butternut recipes

Butternut-and-sage strappate (torn lasagne)

50 minutes

Beetroot recipes

Seven Colours salad

30 minutes

Butternut recipes

Carrot and cauliflower fettuccine in a creamy laksa curry

10 minutes

Beetroot recipes

20-minute root veg salad

30 minutes

Butternut recipes

Roasted butternut and Cremezola

30 minutes

Butternut recipes

Twice-cooked butternut

30 minutes

Twice-cooked butternut

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

2 T canola oil
500 g butternut, peeled and cut into wedges
100 g butter
4 T brown sugar
2 T wholegrain mustard
sea salt, to taste

Method

1. Preheat the oven to 180°C.

2. Heat the oil in an ovenproof pan. Add the butternut and fry gently, adding the butter, sugar, mustard and salt. Simmer in the butterand-sugar mixture until slightly softened, about 10 minutes.

3. Once softened, transfer to the oven and bake for a further 15 minutes until caramelised. Serve warm.

Find more butternut recipes here.

Photographs: Toby Murphy
Production: Khanya Mzongwana
Food Assistant: Unathi Taffa

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Lentil, grilled brinjal and butternut salad with tahini dressing

Butternut-and-coconut crème brûlée

Roasted beet, butternut and walnut salad with green herb yoghurt dressing

Winter citrus salad

Butternut with gochujang cream

Raw butternut salad

Butternut-and-sage strappate (torn lasagne)

Seven Colours salad

Carrot and cauliflower fettuccine in a creamy laksa curry

20-minute root veg salad

Roasted butternut and Cremezola

Twice-cooked butternut

Twice-cooked butternut

Ingredients

Method