Butternut with Tomato Pesto
Try this variation on one of our favourite traditional vegetables. Rave reviews all round for this dish! The smokey flavour comes through and the Pesto Butter is a winner! Place a drip tray with the butternut directly on the coals under the grid while the meat is cooking on top.
YOU WILL NEED
- 1 medium-small butternut, halved lengthways with pips removed
- Ina Paarman’s Vegetable Spice
- 4 T (60 ml) Ina Paarman’s Sun-dried Tomato Pesto
- 3 T (45 ml) butter, melted
Micro steam the prepared butternut with ¼ cup of water for 5 minutes on high. Place microwaved butternut halves, cut sides up, on a drip tray. Season generously with Vegetable Spice. Mix the Tomato Pesto with melted butter and spoon and spread Pesto Butter over cut sides. Extra butter mixture can be pooled in the hollows.
Cook on the drip tray positioned under the braai grid to catch the meat drippings.
Remove after ± 30 minutes.