Butternut and Pepper Bake

Name: Butternut and Pepper Bake
Ingredients: 1 kg butternut, peeled and cubed; 30 ml (2 tablespoons) orange juice; 30 ml (2 tablespoons) fresh coriander, chopped; 1 onion, chopped; 1 red pepper, seeds and core removed, cut into pieces; 1 yellow pepper, seeds and core removed, cut into pieces; 62,5 ml (1/4 cup) Parmesan cheese; 62,5 ml (1/4 cup) pine nuts; tomato sauce; 30 ml (2 tablespoons) olive oil; 2 onions, finely chopped; 1 red chilli, finely chopped; 2 garlic cloves, finely chopped; 1 x 400g-can Italian tomatoes, chopped; 15 ml (1 tablespoon) orange marmalade; 2,5 ml (1/2 teaspoon) paprika; salt and pepper to taste

This is a really colourful bake, ideal serving to vegetarians

Published 1 March 2024

Method

Preheat oven to 180 ºC (350 ºF). Grease an ovenproof baking dish.
Make the tomato sauce. Heat olive oil in a frying pan and sauté onions, chilli and garlic for 5 minutes until the onions are softened. Stir in the tomatoes; add the marmalade and season with paprika, salt and pepper. Simmer for 15 minutes.
Place butternut into the baking dish. Pour over the orange juice and toss well. Add onions and peppers and season with salt and pepper.
Pour the sauce over the butternut. Bake, covered with aluminum foil, in the oven for 1 hour. Remove cover, add coriander leaves and sprinkle with Parmesan cheese and pine nuts and bake for 10 minutes until the top is brown. Serve immediately.