- 2 small butternuts, cut lengthways into thin wedges
- 3 T olive oil
- 1 bulb garlic
- 4 mielies
- 1 cup organic liquid chicken stock
- 2 T cream
- Sea salt and freshly ground black pepper
- 1 bunch fresh thyme, pan-fried in butter, for serving
Preheat the oven to 180°C. Arrange the butternut wedges on a large baking tray and drizzle with olive oil. Tear the cloves from the garlic bulb and add them to the tray. Roast for 40 minutes to 1 hour, turning once for even colour.
Carefully slice the kernels from the mielie cobs and place in a small saucepan. Add the stock and bring to a gentle boil. Blanch for 2 minutes, or until tender, then drain, reserving the stock.
Place the mielie kernels and cream in a blender, seasoning to taste, with 1 to 2 T of the reserved stock. Blend until creamy but thick and still rough in consistency. Transfer to a clean saucepan and gently reheat.
Serve in shallow bowls, topped with the roast butternut and garlic and scattered with pan-fried thyme.