This month’s Feel Good Food challenge is Maple syrup. Now I have to admit to being slightly disappointed when I heard what the ingredient was. I have always found Maple syrup to be overpriced and I just can’t get used to the consistency. I guess it is just what you are used to. However, in the spirit of the challenge I bought myself some middle of the range Canadian syrup and was shocked to read that my little bottle required 13 litres of tree sap. No wonder it is so expensive!
So, now to find something healthy to cook with my new acquisition. This has proved harder than I thought. There are plenty of recipes for sweet, sticky ribs, flapjacks, biscuits, cakes but nothing that I would term healthy. The best that I have been able to come up with is this very traditional South African dish – baked butternut. South Africans like their vegetables cooked with butter and brown sugar so I thought I would make it ‘slightly’ healthier by using Maple syrup instead of the brown sugar. Victoria of A Kick At The Pantry Door has assured us that Maple syrup is a healthier option. I haven’t cooked butternut like this for many years as my husband likes his vegetable au naturale. When I dished these up on his plate his first reaction was one of pleasure but he was quick to ask how I had done them. Needless to say, as nice as this dish is I don’t think we will be eating it every week.
One to bring out for that special occasion I think.
- 500g butternut, peeled and cut into large chunks
- 2 sticks cinnamon
- 50g butter
- 2 tblsp maple syrup
- smoked paprika
- Preheat oven to 180°C (350°F).
- Place the butternut in a roasting tin with the cinnamon sticks.
- Melt the butter and syrup together and pour over the butternut.
- Lightly dust with smoked paprika.
- Baked, covered with foil for 45 to 60 minutes.
- For the last 10 minutes, remove the foil to let the liquid evaporate.