ROSH HASHANAH
DOUBLE BAKED CREAMED BUTTERNUT
The reason I like to double bake this is because the first step of this butternut bake can be done a day or two before.
Then all you have to do is pop it in the oven, either in a muffin tin or roasting pan to do the rest.
INGREDIENTS
1kg cubed (2.5cm) butternut (pre-cut is far easier and quicker!)
3-4 tbsp melted coconut oil
1 tsp cinnamon
1 tsp ginger powder
2 tbsp honey
1 cup coconut cream
1 cup sifted flour or gluten-free flour 1 tsp baking powder
2 eggs
1 tsp salt
½ tsp black pepper
1 tsp cumin (optional)
Topping
Crushed nuts, sunflower seeds or sesame seeds
METHOD
l Preheat oven to 190°C l Place butternut cubes on to a baking tray, spray, sprinkle with coconut oil, cinnamon, ginger powder and honey and cover with tin foil. l Bake for 25 minutes, remove tin foil and allow to brown a little for a further 15 minutes.
Reduce oven heat to 170°. l Remove butternut from oven and place in a bowl. Add coconut cream and mash. l Add flour, baking powder, pepper and cumin (if using) and finally, the lightly beaten eggs. l Place into oiled muffin cup in a 12-cup muffin tray. You can also place them into paper or foil cupcake cases and then place them into a muffin tray for easier removal or cook in an ovenproof baking dish rather than as a muffin.
l Sprinkle with crushed nuts, sunflower seeds or sesame seeds and bake for another 30 minutes until golden brown. Switch off oven and allow to sit for a further ten minutes before removing from oven. l Remove from muffin cups carefully with a knife or peel off foil cookie cups and serve.