A real Boere-Style recipe in South Africa – Very Delish served with Roast beef, chicken, lamb or pork. In fact, this goes with just about anything. This is Boerekos at it’s very best from the Old Cape Dutch Tradition!
Old Cape Pumpkin
Use a Boer pumpkin (dry – not a watery one), butter, sugar and a stick cinnamon.
Peel the pumpkin and cut into 3 inch pieces. Place a layer in a baking dish (not glass), Sprinkle sugar over and put pats of butter and a few sticks of cinnamon on top.
Bake in oven. Do not use any water. Pumpkin has plenty of water.
Tips: Use a heavy bottomed pan if preparing this on stove top. I prepare this on stove. For a stronger cinnamon flavour you may use the rolled cinnamon rather than the sticks which are more economical.
If doing this on the stove-top, use the lowest possible heat setting with just a sprinkling water to prevent burning, due to sugar content.
You may also begin the dish by dissolving the sugar and butter on stove top, together with cinnamon sticks, followed by adding your sliced pumpkin pieces.
Baked Butternut or Pumpkin…Very Nom-Nom!
Very South African. This sticky sweet pumpkin is always a winner!
500g pumpkin or butternut, peeled and cut in large chunks
45ml (3 Tbs) syrup
2 sticks cinnamon
Preheat oven to 180 C.
Place the pumpkin or butternut in a Metal casserole with the cinnamon.
Melt the butter and syrup together and pour over the pumpkin.
Bake, covered, 45 to 60 minutes.
For the last 10 minutes, remove the lid to let the liquid evaporate. The pumpkin or butternut chunks will be soft and sticky.
Hints! I use 75 ml sugar to 500 g weighed and peeled pumpkin. A metal oven pan will conduct the heat better! Cheaper on electricity if done on stove-top with a metal simmer ring or metal plate placed beneath pot. I use the metal plates which I unclasp from my very old 1960’s – 1970’s snackwich maker