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Butternut Squash with Cardamom and Cinnamon
© Simon Watson

Butternut Squash with Cardamom and Cinnamon

  • SERVINGS: 8
  • FAST
  • VEGETARIAN

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.

  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
  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.