Cooking with butternut


Butternut, pine nut & sage open lasagna

Recipe by: Missmacs Catering (082 924 0170)


  • 1 butternut, in chunks
  • 1 tsp (5ml) cinnamon
  • 1 handful pine nuts, toasted
  • 1 handful sage leaves
  • 8 pasta sheets
  • butter
  • parmesan cheese
  • olive oil
  • salt and pepper


  1. Preheat the oven to 200°C.
  2. Toss your butternut in olive oil, salt, pepper and cinnamon. Place in the oven and roast for 40 minutes until soft and golden.
  3. Cook the pasta until al dente while the butternut is doing its last round in the oven.
  4. Melt the butter on the stove until it starts to brown, then add the sage leaves and take off the heat.
  5. Layer the butternut and pasta in a dish and drizzle with a good serving of the brown sage butter, plus sprinklings of pine nuts and fresh parmesan

Good for: make tonight

Butternut soup


  • 3 tbsp (37.5ml) margarine or butter
  • 1 onion, chopped
  • 1 potato, chopped
  • 2 cups (500ml) butternut, chopped
  • 1 tsp (5ml) curry powder
  • ¼ tsp (2ml) nutmeg
  • 3 cups (750ml) chicken stock
  • 1½ cup (375ml) milk
  • 4 tbsp (50ml) orange juice
  • salt and pepper
  • pinch of sugar


  1. Fry the onions in the butter. Add the potato and butternut and stir-fry over a low heat. Add the curry powder and nutmeg.
  2. Add rest of the ingredients and simmer for 20 minutes until soft. Put the mixture into a food processor and blend until smooth.

Great for: freezing for later

Did you know

A ripe butternut will store for weeks if kept in a dark, dry place


Use a little flour to thicken soup that is too watery. Mix the flour with water, add to soup and bring to the boil

Butternut and cheese cake


  • 125g butter
  • 220g Digestive or Provita biscuits, crumbled
  • 2 butternuts, chopped
  • 3 onions, chopped
  • 2 rings feta cheese, crumbed
  • 500g cream cheese
  • 500g crème fraiche or sour cream
  • 5 eggs
  • olive oil
  • salt and ground pepper
  • about 5 leaves of fresh sage


  1. Preheat oven to 180°C.
  2. Melt the butter and add the digestive biscuits. Use this to create a crust on the bottom of a pan with a loose base. Refrigerate this.
  3. Add the butternut, onion, olive oil, salt, pepper and sage in a roasting pan and roast until cooked.
  4. Dish onto the prepared crust and sprinkle with feta.
  5. Mix the cream cheese, crème fraiche and eggs and pour the mixture into the pan. Cook for one hour. Cool before serving.

Perfect for: children


If you’re trying to hide the butternut from fussy tots, cut it into really small chunks or mash it a little.

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