Spinach and but­ter­nut bake

YOU Winning Recipes - - CON­TENTS -

As An­toinette sug­gested on the TV se­ries, I gave her but­ter­nut “lasagne” a low-carb twist with a spinach cheese sauce in­stead of white sauce.

SPINACH AND BUT­TER­NUT BAKE

My ver­sion of her dish is chunkier, with slices of but­ter­nut, brin­jals and mushrooms that are ar­ranged in lay­ers with a ba­con and tomato sauce sea­soned with herbs.

SERVES 4-6 Prepa­ra­tion time: 20 min Cook­ing time: 40 min Bak­ing time: 20-30 min

FILL­ING

1-2 large brin­jals, sliced, AND/OR

125 g large brown mushrooms, sliced

2 but­ter­nuts, peeled and thickly sliced salt and pep­per 3-5 sprigs of sage, chopped 5-7 sprigs of thyme, chopped olive oil 1 packet (250 g) ba­con, chopped 2 cans (400 g each) chopped toma­toes pinch of pa­prika 5ml (1 t) chopped rose­mary pinch of sugar (op­tional)

SPINACH CHEESE SAUCE

1 pack (300 g) spinach, coarsely chopped,

heated un­til wilted then finely chopped 1 tub (230 g) cream cheese 1 tub (230 g) creamed cot­tage cheese 1 round feta cheese, crum­bled

SEED SPRIN­KLE

50 g pump­kin seeds 10 ml (2 t) brown sugar pinch of salt pinch of chilli flakes olive oil

Pre­heat the oven to 200 °C.

1 Fill­ing Ar­range the brin­jal and/or mush­room and but­ter­nut slices in a sin­gle layer on 1-2 bak­ing sheets, sea­son gen­er­ously with salt and pep­per and sprin­kle the herbs and olive oil over. Roast for about 40 min­utes or un­til done.

2 Mean­while fry the ba­con in a pan un­til crisp, add the toma­toes and sim­mer un­til fra­grant. Sea­son with a lit­tle pa­prika, rose­mary and a pinch of sugar (if us­ing). 3 Ar­range the veg­eta­bles and ba­con sauce in lay­ers in an oven­proof dish. 4 Spinach cheese sauce Re­duce the tem­per­a­ture to 180 °C. Mix the spinach, cream cheese and cot­tage cheese and spoon over the veg­etable mix­ture. Scat­ter the feta cheese on top and bake for 20-30 min­utes or un­til brown on top. 5 Seed sprin­kle Put the pump­kin seeds in a fry­ing pan. 6 Add the sugar, salt and chilli flakes. 7 Driz­zle a lit­tle olive oil over and heat un­til the seeds are slightly caramelised. 8 Scat­ter the seed sprin­kle over the bake as it comes out of the oven.

Pump­kin seeds pop when you toast them in a pan – I sprin­kled some over for crunch

CAR­MEN

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