mitzireddy

When I saw this recipe in a new magazine I thought not another butternut recipe again – there seems to be a never ending different way of preparing a butternut. This article in a UK magazine dated November 2005 made me laugh – the headline read: The Superfood making its way to everyone’s dining table. The article continues to say:

Butternut squash, almost unheard of a few years ago, is the food of the moment as British farmers take advantage of climate change to meet soaring demand. It is a favorite of Jamie Olivier, Weight Watchers and champions of healthy eating. It was on the menu at Buckingham Palace earlier this month when the Queen entertained China’s President at a state banquet.

If it’s good enough for the Queen then I should stop grumbling whenever I see a new butternut recipe and realize how fortunate we, South Africans, are to have always had this squash which originated in Mexico as early as 5500 B.C.E.

I made this butternut tart last weekend when I had some friends over – it was delicious (I am not sure if Weight watchers will approve) and definitely moreish.

BUTTERNUT TART

500mls cooked, mashed butternut

190ml (160g) sugar

2 large eggs

250ml milk

5ml baking powder

5ml vanilla essence

40ml custard powder

20ml butter

1ml salt

ground cinnamon, to taste

Preheat oven to 180 C. Grease a pie dish 20cm.

Mix all the ingredients together until smooth.

Pour into the prepared pie dish.

Bake for 30 minutes or until set.

Serves 8