Twice-cooked butternut
4
Easy
10 minutes
30 minutes
“Zaza’s mother kindly shared her recipe for what’s possibly the tastiest butternut ever. It’s cooked twice; first slowly on the stove in butter, mustard and sugar; then caramelised in the oven, so it almost falls apart when you serve it. The flavour is as simple and natural as can be, like all of my favourite kinds of foods.”- Khanya Mzongwana
Ingredients
Method
- 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
Ingredients
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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