“South African Vegetarian Lunch: Butternut Squash Bobotie”

Allergens

Nuts (Almonds and Cashews)

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 cup crushed tomatoes
• 1 cup vegetable broth
• 1/4 cup raisins
• 1/4 cup sliced almonds
• 1/4 cup cashews
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon ground cinnamon
• Salt and pepper, to taste
• Fresh cilantro leaves, for garnish

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add onion and sauté until translucent.
3. Add garlic and ginger, and cook for an additional minute.
4. Stir in butternut squash cubes, crushed tomatoes, vegetable broth, raisins, coriander, cumin, turmeric, cinnamon, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes or until butternut squash is tender.
5. In a small bowl, combine almonds and cashews. Blend them into a coarse meal using a food processor.
6. Transfer the butternut squash mixture to a greased baking dish, and spread the almond cashew topping evenly over the top.
7. Bake for 25 minutes or until the top is golden brown.
8. Serve hot with basmati rice and garnish with fresh cilantro leaves.

Chef’s Insight

This dish showcases South African flavors while incorporating vegetables and nuts, making it a satisfying vegetarian meal.

Notes

For an extra touch of flavor, consider adding a sprinkle of ground cinnamon on top before baking.