South African Butternut Rings (Vegan, Gluten Free)
Butternut Squash is a type of orange fleshed winter squash that has a sweet and nutty taste. In South Africa it is commonly cooked with cinnamon and nutmeg. I have to thank my sister in law Janine Solarsh from Johannesburg for sharing this with me enabling me to bring this across continents.
- Ready In:
- 1hr 7mins
- 2 large butternut squash, sliced into rings and unpeeled (long thin ones)
- 1⁄3 cup vegetable oil
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon curry powder
- 1 tablespoon brown sugar
- 2 teaspoons cinnamon
- Preheat oven to Roast at 425°F.
- Mix ingredients together in a mixing bowl coating butternut well with oil and spices.
- Place single layer on baking sheet. Roast until golden and crispy (your nostrils will know) for 40-50 minutes. Turn over half way through roasting.
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This is good but not our favourite flavour (I think it may be the garlic that tasted so different on the sweet squash. It was also more difficult to eat since it is not peeled and the skin was too tough to eat (maybe because it it from a conventional grocers and has wax all over it?) I used canola oil to be soy free, sea salt to taste, recipe#442889, plus the rest of the ingredients. Made for PAC Spring 12.Reply