THIS recipe for roasted butternut with red chilli, yoghurt and caramelised pumpkin seeds is great at a braai or for a vegetable dish with a difference. Serves six.
2 small or 1 large butternut
4 tbsp olive oil, plus extra for drizzling
½ tsp caster sugar, plus 1 tbsp
2 large red chillis
50g pumpkin seeds
175ml tub of plain yoghurt
Small bunch fresh coriander
Preheat oven to 180°C. Peel the butternut, cut in half and discard the seeds. Cut each half into large wedges and place in an ovenproof dish. Drizzle with some olive oil, half a teaspoon of sugar and season.
Bake in oven for about 20 minutes until the butternut is soft, and a little caramelised. De-seed and finely chop the chillis. Heat oil in a small frying pan over a low heat and fry the chilli very gently for 10 minutes (this makes it taste slightly sweeter).
Place the pumpkin seeds and the remaining sugar in a frying pan and cook on medium heat until the sugar starts to caramelise and the seeds start to pop. Remove from the heat.
Place the cooked butternut on a plate.
Drizzle over the yoghurt, then the chilli oil and sprinkle over the seeds. Decorate with plenty of coriander sprigs.
If you do not like hot spice, substitute peppadew or sweet piquante peppers for the chilli, or leave it out altogether. Drizzle plain, unheated olive oil over the salad, along with freshly ground black pepper.