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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.

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KEY: Fall, Winter, Dinner Party, African, Side Dishes, Fast, Vegetarian, Dinner

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Ingredients

  • 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

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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

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