My wife loves butternut. Especially the baby ones as it gives more flavour. When you roast butternut in the oven it caramelizes. First you rinse it off, slice them in half, take the pips in the bulb out. Brush it with olive oil. Add nutmeg and cinnamon to it and roast them in a 170C oven for approx. 25 minutes. Also delicious when you make a barbecue to cut them in half, add a blob of butter with some minced garlic, season to taste, wrap them in tin foil as a lovely side dish next to your meat.
Butternut Hash Brown
I like this recipe because it takes ingredients that are in abundance in autumn and winter and you can either eat it as a side dish for Sunday roasts or for breakfast with Butifarra, sage and eggs.
1.5–2 pound butternut, peeled and diced
½ onion, finely chopped
2 cloves garlic, minced
2 Butifarra (Catalan sausage) or pork breakfast sausage
fresh sage to taste, finely chopped
1 tbsp olive oil
salt and pepper, to taste
- Place a cast iron skillet or pan over medium heat. Add olive oil.
- Lightly brown the sausage and set sausage on the side.
- Add butternut and onion to the pan. Stir occasionally.
- After cooking the butternut for 3–4 minutes add garlic.
- When butternut is soft, (after another 5 minutes or so) return the sausage and salt, pepper and sage to the pan.
- Create 5 little divisions where the egg fits in.
- Pour the eggs carefully to hold the white together.
- Cover the pan with a lid and let cook until eggs are over easy (or to preference), about 3-4 minutes.
TIP: Buy the butternut with a longer neck as there are no pips in the neck
MUSIC: Autumn leaves by Eric Clapton
Romance of this recipe: When my wife lived at Mbona in the Kar Kloof in Kwazulu Natal, the Zulu’s used to dry the whole calabash (butternut) in the sun. After 3-4 weeks the inside was dried out and they used to cut the top off, fill it with water and put a cork on the top. When they were thirsty the cool water could be drunk.