Veggies on the braai are fantasic, so try this recipe for Braaied Butternut with Masala Spice
1 large butternut with a long, thick neck (skin on)
olive or canola oil
Ina Paarman’s Masala Spice
Ina Paarman’s Peach and Apricot Chutney
Slice the butternut into 2cm thick slices.
Arrange slices on a dinner plate and add 4T of water.
Microwave on high for 8-10 minutes until soft when pricked with a fork. Leave to cool to touch temperature.
Drizzle with oil and season on both sides with Masala Spice. Leave at room temperature until ready to cook.
Braai slowly turning only once until nicely browned. Serve topped with a spoonful of Peach and Apricot Chutney
By: Ina Paarman