Braaied butternut and miso parcels
This makes a nice change from the usual butternut stuffed with spinach and feta. The umami-rich flavour of the miso works so well with the sweetness of this favourite South African vegetable.
- 2 large butternuts
- 4 cloves garlic - minced
- 2 Tbs red miso paste
- 2 Tbs honey
- 1/4 cup extra virgin olive oil
- 2 Tbs sesame oil
- 1 tsp dried chilli flkaes
- toasted sesame seeds - to garnish
- fresh coriander - to garnish
Halve and de-pip the butternuts.
Mix the garlic, miso, honey, oils and chilli flakes in a bowl and stir to combine.
Place each butternut half on a piece of foil and brush liberally with the miso mixture.
Wrap the butternuts with foil and place in the coals for 30 – 40 minutes, or until cooked through and soft when pierced with a knife.
Carefully remove from the coals, remove the butternut from the foil and serve garnished with sesame seeds and fresh coriander.
Recipe extract from My Vegetarian Braai by Adele Maartens published by Struik Lifestyle, an imprint of Penguin Random House. Photography by Hein van Tonder.