Butternut already has a distinctive sweetness to its earthy flavour, and butternut served with walnuts and vanilla is simply divine. This vegetable gets a creamy and crunchy makeover that will guarantee a surge in popularity. Enjoy the warm scent of vanilla rising over the entire table.
Butternut served with walnuts and vanilla
- 2kg butternut, peeled, seeds removed and cubed
- 45ml (3 tbsp) olive oil
- salt, to taste
- 3 fresh bay leaves
- 45ml (3 tbsp) butter, plus extra for serving
- 60ml (¼ cup) walnuts, roasted
- 10ml (2 tsp) fresh ginger, grated
- 15ml (1 tbsp) vanilla extract
- juice of ½ lemon
- 10ml (2 tsp) dried thyme
- freshly ground black pepper, to taste
Preheat the oven to 200°C.
Place the butternut in a mixing bowl and toss through the oil to coat well and sprinkle with the salt. Add the bay leaves and spread on a baking tray. Roast until the cubes are golden, about 20 minutes.
Melt the butter in a large frying pan, add the walnuts and toss to coat well with the butter.
Remove the bay leaves from the roasted butternut, add the butternut to the walnut mixture and stir to combine.
Mix in the ginger, vanilla, lemon juice, thyme and black pepper and the extra butter just before serving.