ROASTED BUTTERNUT
(4 cups)
- 4 cups, peeled and cubed butternut
- 1 teaspoon minced fresh ginger
- 1⁄2 tablespoon ground cinnamon
- Sea salt and pepper to taste
- 3 tablespoons vegetable oil
Directions:
1. Preheat the oven to 350°F (180°C).
2. Place the butternut cubes in a large mixing bowl.
3. Add the ginger, cinnamon, seasoning and oil and mix well.
4. Spread the butternut in a single layer in a flat-bottom baking dish and roast at for 30 minutes, or until soft and done.
ROAST BUTTERNUT, POMEGRANATE AND CHÈVRE SALAD WITH SUNFLOWER SEEDS
(serves 6)
- 7 cups mixed lettuce
- 1 cup roasted Butternut
- ¼ cup pomegranates
- ¼ cup crumbled chèvre cheese or feta cheese
- ¼ cup sunflower seeds, dry roasted
Dressing:
- 1 teaspoon Dijon mustard
- 1⁄4 cup orange juice
- 1 tablespoon white balsamic vinegar
- 1⁄4 cup good-quality olive oil
- 1 tablespoon chopped fresh flat-leaf parsley
- Sea salt and pepper
Directions:
Dressing:
1. Whisk the mustard, orange juice and vinegar together in a small bowl.
2. Slowly add olive oil to create an emulsion.
3. Stir in the parsley and season with salt and pepper.
To assemble the salad:
1. Place the mixed salad into a large bowl.
2. Toss with butternut, pomegranates, cheese and sunflower.
3. Carefully fold in the dressing.
ROASTED BUTTERNUT SPRINGROLLS
(makes 40)
- 1 teaspoon olive oil
- 2 tablespoons minced onion
- 1 teaspoon ground cumin
- 1 cup roasted butternut
- 1⁄2 cup crumbled feta cheese
- 2 tablespoons chopped fresh coriander
- 40 wonton wrappers
- 2 cups vegetable oil, for deep-frying
Directions:
1. Heat the olive oil in a pan and sauté the onion until translucent.
2. Add the cumin and mix well.
3. Remove from the heat.
4. In a mixing bowl, combine the butternut, onion mixture, feta and coriander. Mash the mixture together with the back of a fork.
5. Lay out individual wonton wrappers on a flat surface.
6. Place 1 teaspoon of filling at the end of each wrapper and create a sausage shape with the filling.
7. Roll the wrapper sides a quarter of the way up on each side then begin to roll the springroll. This will ensure that the stuffing does not escape.
8. Seal the springroll with water.
9. At this stage, the springrolls can be frozen.
To serve:
1. Heat the oil in a wok.
2. Deep-fry the springrolls in batches until golden brown.
3. Make sure that the oil is not too hot or the rolls will open up.
4. Drain on paper towel and serve hot with a sweet chilli sauce, a South African favorite.
ROASTED BUTTERNUT, SPINACH PUFF PASTRY QUICHE
(Makes 4 individual tarts)
- 1 sheet of puff pastry
- 3 eggs
- 1 cup cream
- 1 tablespoons of chopped fresh herbs (parsley, basil, chives)
- ½ cup goat cheese
- 1 cup butternut
- ½-3/4 cup sautéed spinach
- Salt and pepper to taste
Directions:
1. Heat the oven to 400°F.
2. Beat the eggs, heavy cream, and herbs in a medium bowl with a fork or whisk.
3. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut into 6 rounds to fit into fluted quiche molds.
4. Press the pastry into the waiting molds
5. Divide butternut, spinach and cheese evenly between the prepared pie shells.
6. Pour egg mixture into prepared pie molds.
7. Bake for 15 minutes or until the custard filling is set and the pastries are golden brown. Let the quiches cool in the pans before unmolding.
Serve with a salad warm or at room temperature.
SAUTEED SPINACH
(Makes 11/2 -2 cups)
- 1 tablespoon olive oil
- 1⁄2 cup onion, chopped
- 2 cloves garlic, minced
- 8 cups shredded raw spinach
- 2 pinches of grated nutmeg
- Sea salt and pepper to taste
Directions:
1. Heat the oil in a large skillet or wok. Sauté the onion until softened, then add the garlic and cook for a few
minutes.
2. Add spinach and cook until fully wilted. Season with nutmeg and salt and pepper.
3. Serve as a side dish.
