If you’re having a braai this weekend, throw together this simple and delicious recipe for Roasted Butternut, filled with spinach and feta, and cook it in the coals.
one large butternut squash
about a cup of cooked spinach (I used tinned)
250g feta cheese
6-8 shallots, finely chopped (or onions)
2 cloves of garlic, crushed
salt and pepper
Wash the butternut and slice it in half longitudinally, leaving two elongated halves. Scoop out all the seeds from the lower half.
Sautee the shallots and garlic in a little olive oil until soft. Make sure you have removed as much water as possible from the spinach and mix into the onions. Heat through, then remove from heat.
Stir in the crumbled feta into the mix (reserve some for topping), season to taste with salt, pepper and rosemary. Scoop the mixture into the hollow of the butternut.
Drizzle with olive oil, sprnkle with feta and rosemary and wram tightly in aluminium foil.
Place in the coals of a BBQ fire once the coals are ashed over. Leave for 40-45 minutes, testing for doneness with a skewer or sharp knife. Serve when soft. (You may need to scoop the flesh carefully off the skin as it may have blackened a little.)
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