RECIPE

Butternut Squash with Cardamom and Cinnamon

  • ACTIVE:
  • TOTAL TIME:
  • 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.

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 8
  • FAST
  • VEGETARIAN

Ingredients

  • Ingredients
    1. One 3-pound butternut squash—peeled, seeded and cut into 1-inch cubes
    2. 6 cardamom pods, crushed with the back of a knife
    3. 6 whole cloves
    4. Three 3-inch cinnamon sticks, broken in half
    5. 3 bay leaves
    6. 1 1/2 tablespoons unsalted butter
    7. Malay Chile Jam, warmed
    8. Salt

Directions

  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.