If you think preparing butternut is a chore, this recipe is perfect for you – the only laborious cutting involved is when you halve them. Rich, malty balsamic vinegar and brown sugar is one of the oldest and boldest ways to enjoy this versatile veg.
- 2 medium butternuts, halved, seeded and scored
- 1⁄2 cup balsamic vinegar
- 100 g brown sugar
- salt, to taste
- 4 T canola oil
1. Preheat the oven to 190°C. Rub the butternut with half the balsamic vinegar, half the sugar and the salt. Place on a baking tray, skin-side down, and roast for 35–40 minutes, or until cooked through.
2. Sprinkle the remaining sugar on the surface of the butternut and, using a blowtorch, caramelise the sugar until completely melted. Once the sugar cools slightly it will form a crunchy layer.
Chef tip: If you don’t have a blowtorch, place the butternut under your oven’s grill. Keep an eye on it so that the sugar doesn’t burn. Drench with the remaining balsamic vinegar and serve immediately.
Photographs: Toby Murphy
Production and Recipes: Khanya Mzongwana
Food Assistant: Kate Ferreira