Filled Butternut Bottoms
This delicious recipe illustrates perfectly how important it is to season in layers. In that way you get the maximum flavour out of each and every component.
YOU WILL NEED
- 2 biggish bulbous butternuts, cut off the long necks and reserve for another use
- Ina Paarman's Vegetable Spice
- 2 T (30 ml) butter
- 1 onion, finely chopped
- Ina Paarman's Green Onion Seasoning
- ± 100 g baby tomatoes
Scrape out the pips and fibre from the butternut bottoms. Season the insides with Vegetable Spice and add 1 T (15 ml) of butter to each one. Divide the onion between the two butternuts and season with Green Onion Seasoning.
Prick the baby tomatoes once with a toothpick and pile on top of the onion and press down well into the hollow. Season them with Vegetable Spice. Put on a dinner plate with 3T (45 ml) of water. Microwave on 100% power for 7-9 minutes depending on size.
To finish off:
Place butternuts, skin side down, on the braai to cook through before serving.