The reaction I often get when I tell people I love the butternut squash at Nandos is “does Nandos really serve that?” The answer is yes, Nandos offer butternut squash as a side dish (thank me later). I must say this is my second attempt at recreating it. It did come out great the first time but I felt like it was missing something … Peri Peri sauce!
Here’s my rendition
Serving size: 2
½ of a large butternut squash
½ of a large onion
¼ cup craisin (dried cranberry)
2 garlic cloves (minced)
1 corn on the cob
2 seasoning cubes
¼ cup Peri Peri sauce
3 tablespoon olive oil
1 tablespoon of my herb blend (consists of cilantro, basil, thyme, rosemary, parsley, garlic, ginger, habanero pepper, and onion)
Salt and pepper to taste
Spring onions (for garnishing and extra flavor)
Cut the butternut squash into 2×2 cubes and set on the grill/oven for about 20 minutes till its tender. You can also grill the corn for a charred flavor.
Set a sauce pan on the stove then add olive oil. Once the olive oil is warm enough then add the onions and minced garlic and cook till it’s slightly transparent.
Add the corn, raisin, seasoning cubes, blended herbs, salt, and pepper. Then cook for about 5 minutes on medium heat. Add the Peri Peri sauce and simmer for about 2 minutes.
Add the butternut squash, stir and simmer on low heat for at least 5 minutes.