South African Vegetarian Feast: Butternut Squash Bobotie with Quinoa and Apricot Chutney

Allergens

Egg, milk (in the recipe)

Ingredients

• 1 large butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp turmeric
• 1/4 cup breadcrumbs
• 1/2 cup milk
• 1 egg, beaten
• Salt and pepper to taste Quinoa Pilaf:
• 1 cup quinoa, rinsed and drained
• 2 cups water or vegetable broth
• 1 tbsp olive oil
• 1 small onion, finely chopped
• Salt and pepper to taste Apricot Chutney:
• 1 cup dried apricots, chopped
• 1/2 cup apple cider vinegar
• 1/4 cup sugar
• 1/2 tsp ground ginger
• 1/4 tsp ground cinnamon
• Pinch of salt

Instructions

1. For the Butternut Squash Bobotie:
2. Preheat oven to 375°F (190°C).
3. Heat olive oil in a large pan over medium heat. Add onion and garlic, sauté until softened.
4. Add coriander, cumin, turmeric, salt, and pepper. Cook for 1 2 minutes until fragrant.
5. Stir in the cubed butternut squash, breadcrumbs, milk, and egg. Mix well and season to taste.
6. Transfer the mixture into a greased baking dish and bake for 30 35 minutes or until golden brown. For the Quinoa Pilaf:
7. In a medium saucepan, bring water or vegetable broth to a boil. Add quinoa, onion, olive oil, salt, and pepper. Cook according to package instructions. For the Apricot Chutney:
8. In a small saucepan, combine apricots, vinegar, sugar, ginger, cinnamon, and salt. Bring to a boil, then reduce heat and simmer for 10 15 minutes until thickened.

Chef’s Insight

The combination of butternut squash, quinoa, and apricot chutney creates a delightful fusion of flavors and textures.

Notes

Use organic ingredients when possible for a healthier dish.