Maple and Spice Roasted Butternut
Photography Photography by Nick Tresidder.
Serves: 8
INGREDIENTS
1 kilo butternut pumpkin
1 tablespoon each toasted coriander seeds, cumin seeds and black peppercorns
2 teaspoons ground cinnamon 1 teaspoon paprika
1 teaspoon salt
melted butter for brushing pumpkin
3-4 tablespoons maple syrup
METHOD
Preheat the oven to 200oC.
Place all the spices and the salt in a spice grinder and finely grind.
Peel, seed and cut the pumpkin into 1cm thick slices. Brush both sides of each slice with melted butter and sprinkle with the spice mixture. Place on an oven tray and roast in the oven for 15 minutes. Turn over and drizzle with the maple syrup. Cook for another 15 minutes, or until tender. Serves 8
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.