Butternut

Butternut Bobotie

| roeliaschoeman

BUTTERNUT BOBOTIE

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A vegetarian twist on a South African favourite!

50g finely chopped onions

5ml extra light margarine

250g cooked and mashed butternut

2 TBS fat free milk

1 tsp Woolies Mild Curry Powder

½ tsp lemon juice

1 slice Ultima bread

1 egg

Salt and Pepper to taste

3 Bay leaves

 

Topping:

1 egg

2 TBS fat free milk

¼ teaspoon turmeric

 

Chutney for serving (allowance)

 

Preheat the oven to 180C. Fry onion in lite margarine until soft (low to medium heat). Add curry powder and remove from heat

Beat 1 egg with 2 TBS milk, crumble in slice of bread and mash.

Mix mashed butternut, bread mixture, onions, and lemon juice and season.

Spoon butternut mixture in ovenproof dish, press in bay leaves. Bake for 10 minutes.

Take out of oven, spoon over topping, and put back in oven for 10 – 15 minutes (until topping has set)

 

Serve with chutney/green salad/turmeric rice

Serves 1: 2 Prot, 1 CC, 1/2 Milk, 3 Veg, 1 Fat

Adapted from Taste Magazine March 2015

Lentil, Sweet Potato and Butternut Curry

| roeliaschoeman

Lentil, Sweet Potato and Butternut Curry

50g chopped onion…
5ml olive oil
Garlic, Chili, Ginger to taste
100g tomato and onion mix
150g butternut cubes
200g sweet potato
200g half-cooked lentils
200ml chicken stock
15ml curry powder (Woolies’ mixes are the BEST) Hot or Not – up to you!
Salt and Pepper to taste
30ml tomato paste

Fry chopped onion in olive oil on medium heat until soft, add spices (garlic, chili, ginger and curry powder) and fry for about 2 minutes for flavours to develop. Add tomato and onion mix, tomato paste, salt and pepper, sweet potato cubes and chicken stock and simmer for about 15 minutes. Add butternut cubes and simmer until soft. Add cooked lentils and simmer for about 5 minutes.
Serve with fresh coriander

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Veggie “Lasagne” (pasta free)

| roeliaschoeman

Makes 1 very generous portion!

100g butternut slices

about 200g home made marinara sauce (tomato, onion, veggie stock, Italian Herbs)

125g fat free cottage cheese mixed with parsley and a little bit of crushed garlic (if preferred)

50g zucchini ribbons

Layer all the ingredients in an ovenproof dish.  The order I did it:  first butternut, then marinara sauce, then cottage cheese mixture, zucchini ribbons, topped with more marinara sauce, seasoned with Italian Herb seasoning.

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Bake at 160C for 40 min – test if butternut is soft.

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Serve with garlic toast – low calorie bread spread with extra light margarine and a bit of crushed garlic and parsley.  Toast in the oven, under the grill until toast is crispy and butter mix melted.

Lentil and Butternut Patties

| roeliaschoeman

Lentils and Butternut Burger Pattties

100g cooked lentils

100g roasted/cooked butternut

Woolies Chimi Churri Blend (I took a shortcut!), alternatively add some coriander, paprika, cumin, lemon juice and garlic to taste

2 salad onions/spring onions

1 large tablespoon raw oats

Salt and pepper to taste

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Mash all the ingredients together.  Form patties and bake for 30 minutes in a pre-heated oven at 160C.

Serve on a wholewheat bun, or in a pita with some rocket and sweet chili and low fat mayo sauce

This recipe makes 2 large patties.

Butternut Gratin

| roeliaschoeman

Updated January 2019

A light, quick and tasty vegetarian meal or side dish!  I LOVE butternut, I can honestly have it every day of the week!

The last time I made this, I had it as a side at one of our ‘solo’ braais 🙂  Usually, on a Sunday, myself and Hubby just like to spend time at home, just the two of us.  More often than not, we will braai – a solo braai for just the two of us.  He’s actually not a huge fan of veggies, so this is my ideal opportunity to play around with some veggie-dishes-for-one!

Butternut Gratin

Serves 1

100g roasted butternut (pop some butternut slices, with a drizzle of olive oil, in the oven on 200C for about 45 minutes)  I usually roast a batch, then I can use it to make butternut soup, or add it to salads, etc.

30g lite/low-fat Feta, crumbed

150ml fat free milk

½ teaspoon dried Rosemary

Salt and Black Pepper

1 slice Ultima low Kj Bread (blitzed to crumbs) or 30g store-brought breadcrumbs.

Place butternut in ovenproof dish. Pour milk over, season with salt, black pepper and rosemary. Crumb feta and breadcrumbs over it.

Bake for 25 minutes in preheated oven (180C) and voila!

 

Adapted from Greatist Recipe