Butternut squash are so plentiful throughout South Africa that farm stands sell them in sacks of 15 or so. A favorite ingredient in side dishes and soups, the squash are typically curried or scented with sweet spices. Delicious, Quick Side Dishes
One 3-pound butternut squash—peeled, seeded and cut into 1-inch cubes
6 cardamom pods, crushed with the back of a knife
6 whole cloves
Three 3-inch cinnamon sticks, broken in half
3 bay leaves
1 1/2 tablespoons unsalted butter
Malay Chile Jam, warmed
How to Make It
In a medium bowl, toss the butternut squash with the cardamom, whole cloves, cinnamon sticks and bay leaves. Bring water to a boil in a large steamer, then add the spiced squash, cover and steam until tender, about 15 minutes. Discard the spices. Transfer the squash to a bowl and add the butter and 3 tablespoons of Malay Chile Jam. Season with salt and toss gently. Serve extra jam on the side.
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