A new take on nhopi

“Nhopi” — a pumpkin and peanut butter mash — is a rich food. An alternative high fibre starch substitute to it is butter-nut squash mash. Avoid a runny consistency by baking instead of boiling the butter-nut. This recipe is a combination of the africanpotnutrition.com and allrecipes.com.

Ingredients

  • One butter-nut squash, washed and halved lengthwise and seeded;
  • Salt and pepper to taste;
  • Half-teaspoon cinnamon;
  • Water;
  • One tablespoon peanut butter;
  • One teaspoon milk (if desired).
  • Method
  • Preheat oven to 175 degrees Celsius.
  • Place butter-nut squash, cut sides down, in a baking dish.
  • Pour water into dish around squash halves.
  • Bake in the preheated oven until tender and easily pierced with a fork, about 90 minutes.
  • Carefully remove the skin with a fork; it should be very easy to remove.
  • Place squash halves with butter and season with salt and pepper to taste and sprinkle cinnamon.

Add peanut butter to the scooped butter-nut squash and mix well while mashing to desired consistency. If mixture is too thick, add milk until desired consistency is achieved.

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