Butternut bake with seed sprinkle
6 servings
Use the whole butternut in this dish – grate it with the skin for the bake and save the seeds for the spicy sprinkle that goes with it.
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Ingredients (14)
| butter — for greasing | |
| 1 | butternut — with skin |
| 410 g | tinned sweetcorn |
| 1 | eggs — whisked |
| 125 ml | flour — self-raising |
| 1-2 | chillies — finely chopped |
| salt and freshly ground black pepper | |
| butternut seeds | |
| 5 ml | paprika |
| 2 ml | cayenne pepper, ground cumin and ground coriander |
| 5 ml | fresh chillies — 573 |
| 60 ml | whole garlic cloves — unpeeled |
| handful | fresh coriander — coarsely chopped |
| 1 | fresh chillies — finely chopped |
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