The Sunday Mail
“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.
- One butter-nut squash, washed and halved lengthwise and seeded;
- Salt and pepper to taste;
- Half-teaspoon cinnamon;
- One tablespoon peanut butter;
- One teaspoon milk (if desired).
- 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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