Butternut Squash with Cardamom and Cinnamon

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.

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  • Servings: 8

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  • 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
  • Salt

How to make this recipe

  1. 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.

Contributed By Photo © Simon Watson Published May 1998

476524 recipes/butternut-squash-cardamom-and-cinnamon 2013-12-06T23:14:32+00:00 Jenna Holst fall|winter|dinner-party|african|side-dishes|8|fast|vegetarian|weeknight-dinner may-1998,butternut squash,spiced squash,egetable side dishes,south african food,Jenna Holst recipes,butternut-squash-cardamom-and-cinnamon 476524

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