Braai'ed butternut

Figure 1: Braai'ed Butternut

The recipe was born a little out of boredom, mostly me trying to add volume for my weekly feeding of my beloved worms (future blog post related to project LOL, all very cryptic but shall make sense in time, i hope)) and we had to finish our vegetables before our weekly shopping visit to our boeremark. If you are in Pretoria this is a true farmer's market, visit the website www.pretoriaboeremark.co.za .

For the record the "farmers market" in jJohannesburg four-ways is not a FARMERS market. I suggest that this venue is renamed so that it is not so misleading, but then again i suppose its interpretation. Rant....check

Another aside, the last one I hope (that is a little dark), I use my worms for vermicomposting and if you items want some information on vermicomposting check out his website http://edendreaming.org/worm-farming.

This is all very unappetizing talk/write/type?

We had essentially braai'ed (or barbecued for my foreign contingent items) all our meat and the coals were still raging. I prepared this meal and let me state that it was awesome and must be tried. The great thing is that nothing goes to waste.

Ingredients
1 butternut (our butter was medium-ish)
1 onion (I like the flavour of red onions), pick an onion that can fit into the seed area cavity of butternut once peeled.
2 cloves garlic (crushed and thinly sliced)
1 tsp ginger (cut and diced)
1 tsp dried herbs
2 Tbsp olive oil
1 tsp dried cinnamon

Method

1. Cut the ends and peel butternut
2. When you cut the seed side of butter try to maintain the concave shape of the seed cavity
3. Scoop out the seeds
4. Peel onion and remove layers until the whole onion can be popped into seed cavity (like eyeball in socket)
5. Make 1mm wide x 1mm deep cuts into butternut in whatever pattern you choose (I made the pattern the way you would cut into a leg of lamb)
6. Place as much ginger and garlic as possible into the cuts made in the previous step
7. Dice left over butternut from peeling, onion layers (if any)and combine with left over ginger and garlic, dried herbs, cinnamon and olive oil into a "sauce"
8. Rub "sauce" onto prepared butternut
9. Place in foil (shiny side out)
10. Placed foiled butternut directly onto coals for about an hour
11. Prod the butternut (any thin sharp instrument will do) once in a while to check if it is cooked
12. Remove from coals, remove foil and enjoy!

lekker braai!!

Figure 2: Braai'ed butternut before it is braai'ed

Figure 3: Braai'ed butternut after it has been braai'ed