I loved my Gran's cakes, but I was never a fan of her vegetables. I have never been much of a one for adding sugar to the deliciously natural sweetness of vegetables.
With one occasional exception.
Every now and again, when I am cooking a bobotie or a biryani, I make cinnamon glazed butternut to go with it. It is utterly, utterly sinful. But I am not advocating that this recipe should take the place of the way you normally cook your butternut.
Oh... and it works just as well with pumpkin. I just prefer the taste of butternut.
125ml cold water
500g butternut, peeled and cut into thick pieces
5ml ground cinnamon
10ml soft brown sugar
- Pour the water into a heavy-based saucepan first.
- Spread the butternut over the base of the saucepan in no more than two layers.
- Sprinkle the sugar and cinnamon evenly over the butternut.
- Dot the butter on top.
- Cover and cook over a low heat until the butternut is soft (about 20 minutes or so). Keep an eye on the water level. If the water all boils away, the butternut will burn.