The big-bottomed butternut is so versatile, it’s no wonder it’s one of South Africa’s favourite veggies. (Except that it’s actually a fruit.) Whether your favourite way to eat butternut is to cram the cavity with feta cheese, wrap it in tinfoil and pop it on the braai, chop it up and roast it for a pasta, or braise it for a comforting soup, this squash is reliably sweet and nutty. (So much so that some people love butternut best of all as a dessert with earthy spices like cinnamon and nutmeg.) Here’s our list of heart-warming butternut recipes for the tail end of winter.
Fresh coriander, coconut milk and Thai red curry paste make for an easy, fragrant curry. This is also a great way to use up leftover roast chicken.
With ricotta for texture and parmesan for a flavour kick, this is one satisfying vegetarian lasagne. Serving it in this open style also saves cooking time.
Each serving of this rich treat is neatly baked in a ramekin so you can keep it all to yourself. Stock up on your cream, sage and gruyère. It’s going to be a big night in.
The crowd-pleasing combo of butternut and feta is livened up with a hit of chilli in these savoury muffins. Serve them warm with lots of butter, pesto and fresh basil.
Here’s a taste of Jackie Cameron’s inspiring cuisine from the chef’s recipe book: a butternut soup with a ball of pear ice cream.
This simple but satisfying sauce for ready-made gnocchi calls for roasted butternut, sage, parma ham, pine nuts and parmesan – a combination made in flavour heaven.
Couscous is highly underrated, but so affordable and nutritious, and everybody loves roasted butternut. Try this tasty meat-free recipe tonight.
Featuring caramelised butternut, crumbly feta and fresh mushrooms, this savoury cheesecake is pure comfort food.
Gently spiced butternut and pumpkin make this veggie lasagne a satisfying treat for a wintery meat-free dinner.