Serves 4-6

Butternut Bake With Feta And Parmesan

  • Prep Time 25 Minutes
  • Cooking Time 1 Hour
  • Method Indirect Heat
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Ingredients

  • 2Kg Butternut
  • 50G Butter
  • 150G Feta, Drained And Chopped Or Crumbled
  • 75G Freshly Grated Parmesan
  • 110G Breadcrumbs
  • 3 Tbsp Extra-Virgin Olive Oil
  • 2 Tbsp Weber Vegetable Seasoning
  • Rosemary And Garlic Weber Grinder To Season
  • Freshly Ground Weber Madagascan Black Pepper To Season

Nutrition

Instructions

  1. Method
  2. Preheat The Braai For Medium Indirect Cooking 200ºc
  3. Halve The Butternut If It Is A Whole One, Then Remove The Fibrous Mass Of Seeds. Cut Into Long Slices About 2.5–4Cm Thick. You Can Cut The Skin From The Slices Now, Or After The Initial Cooking, Which I Think Is Marginally Easier And Quicker. Bring A Large Pan Of Salted Water To The Boil, Then Add The Squash Slices (You May Have To Cook Them In Two Batches). Bring Back To The Boil And Then Simmer For About 5–10 Minutes, Until The Flesh Is Just Tender (But Not Soggy). Drain Thoroughly, Then Remove The Skin, If You Haven’T Already.
  4. Use A Generous Knob Of The Butter To Grease A Shallow Ovenproof Dish (I Use A Drip Pan Large). Arrange The Squash In It, Scattering The Crumbled Feta Over The Squash As You Go. Dot With The Remaining Butter, Then Season With Salt And Plenty Of Pepper. Mix The Parmesan With The Breadcrumbs And Weber Vegetable Seasoning And Scatter Evenly Over The Squash.
  5. Drizzle The Olive Oil Over The Top. Bake For About 30 Minutes, Turning The Dish Around Half-Way Through Cooking If Necessary, Until Evenly Browned And Crisp On Top. Serve Hot Or Warm.
  • Preparation Time: 25 Minutes
  • Braai Time: 30 Minutes
  • Total Time: 1 Hour
  • Serves: 4-6
  • Skill Level: Easy
  • Cooking Method: Indirect Heat
  • Braai Temperature: 200°C
  • Equipment: Drip Pans Large Za, Grill Mitt

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