Salt-baked butternut
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- Khanya Mzongwana
- 2
- Easy
- Meat-free
- 5 minutes
- 1 hour
I’ve always loved how baking food in salt retains all the succulence and flavour, so I decided I’d try it with butternut and – success! The curried butter adds warmth and comfort and bumps the whole dish up ten points.
Ingredients
- 200 g salt
- 1 free-range egg white
- 1 medium butternut, washed and petted dry
- For the four-spice butter:
- 100 g butter
- 1 t garam masala
- 1 t hot curry powder
- 1 star anise
Cooking Instructions
1. Preheat the oven to 200°C.
2. Mix the salt and egg white to make a thick paste. Cover the butternut in a layer of the paste and place on a baking tray.
3. Bake for 45 minutes to 1 hour, or until soft when pierced with a knife or metal skewer.
4. To make the butter, melt the butter in a pan over medium heat. Add the spices and fry gently in the butter until fragrant.
5. To serve, cut the baked butternut in half and dress with the butter.
Find more butternut recipes here
Photographs: Jan ras
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