Ingredients

Method

For the fermented pumpkin seeds:
• 120 g pumpkin seeds
• 2 cups beer (lager)
• salt, to taste
• 4 cups canola oil
• 3 large butternuts
• 3 T cornflour
• 1 cup ghee
• 3 T salt
For the butternut purée:
• butternut bases
• 4 cups cream
• 6 T nutritional yeast
For the brown butter:
• 227 g butter

Method

Ingredients

1. To make the fermented pumpkin seeds, place all the ingredients in a non-reactive container. Cover and allow to stand at room temperature for 24 hours.

2. To make the layered butternut, peel and seed the butternut. Cut out the bases and reserve for the purée. Slice the top halves of the butternuts into very thin sheets using a mandolin.

3. Preheat the oven to 180°C and melt the ghee in a saucepan. Layer the butternut, salt, ghee and cornflour in a large baking dish. Repeat until you have used all the butternut.

4. Once all the layers have been assembled, place another dish on top of the butternut to weight it down and bake for 30 minutes, or until cooked through. Remove from the oven and allow to cool.

5. To make the purée, preheat the oven to 180°C. Roast the butternut bases until golden, then place in a saucepan with the cream and cook until soft. Take care not to scorch the cream. Once soft, blend the butternut with the yeast until smooth. Season to taste.

6. Strain the fermented seeds and discard the beer. Toast in the oven at 180°C for 10 minutes.

7. To assemble, slice the layered butternut into fingers, then caramelise in a pan on the sliced sides. Spoon the purée onto plates, top with the butternut and sprinkle over the seeds.

Find more butternut recipes here

Photographs: Toby Murphy
Production: Khanya Mzongwana
Food Assistant: Leila-Ann Mokotedi