© Simon Watson
Butternut Squash with Cardamom and Cinnamon
- SERVINGS: 8
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.
- 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
- 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.