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Butternut bake with seed sprinkle


Butternut bake with seed sprinkle

Ingredients 14
Servings 6
Time 20 MIN

Ingredients

  • butter, for greasing
  • 1
    butternut with skin
  • 410
    g
    1 can cream-style sweet corn
  • 1
    egg, whisked
  • 125
    ml
    self-raising flour
  • 1-2
    chillies, finely chopped
  • salt and pepper
  • seeds of 1 butternut
  • 5
    ml
    paprika
  • 2
    ml
    cayenne pepper, ground cumin and ground coriander
  • 5
    ml
    olive oil
  • 60
    ml
    plain full-cream yoghurt
  • handful
    of fresh coriander, coarsely chopped
  • 1
    chilli, finely chopped
 

Method

45 MIN
 

Preheat the oven to 190 °C. Grease a large ovenproof pan well with butter.

Trim the top and bottom of the butternut and cut in half. Scoop out and reserve the seeds. 

Grate the butternut with its skin into a large mixing bowl. Add the sweet corn, egg, flour and chilli(es). Mix well and season with salt and pepper. 

Spoon the butternut mixture into the prepared pan, level the top slightly and bake for about 45 minutes or until done and set.

SEED SPRINKLE

In a separate pan, stir-fry the seeds with the rest of the ingredients for 3-5 minutes or until the seeds become crisp.

TO SERVE

Spoon the yoghurt over the butternut bake and top with the seed sprinkle, coriander and chopped chilli.

 

Read more on: food  |  vegetarian
 

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