Tzimmes Stuffed Butternut

Apparently there are some vegetarians out there! Being a ‘meataholic’, I find this quite horrifying! I tease my one and only vegetarian friend (only one, I wouldn’t allow any more!) that eating a piece of dried mango is no substitute for a piece of biltong! I’m sure she’s permanently hungry! Anyway, during the year I make her salads, but on Rosh Hashanah I make her something a little more traditional. For a different way to serve vegetarian tzimmes, try this.

Tzimmes Stuffed Butternut

Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

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Servings

8 Servings

1x2x3x

Ingredients

• 1 large butternut about 10 – 15 inches long
• 3 medium potatoes peeled and cubed
• 5 medium carrots peeled and cubed
• 1 medium sweet potato peeled and cubed
• 3 – 4 oz pitted prunes
• 1 Tblsp brown sugar
• 1 tsp salt
• 1/4 tsp ground cinnamon
• 1 Tblsp preserved ginger syrup
• 2 tsp cornstarch dissolved in 1/4 cup cold water

Instructions

• Wash the butternut well and, leaving the skin on, cut it in half lengthways. Remove the pips with a
• spoon and scrape out some of the flesh along the length of the butternut. I scrape out quite a bit so that I
• can really pack it with the tzimmes.
• To make the tzimmes, place the cubed potatoes, carrots and sweet potato in a pot and cover with water.
• If you want to, you can add the butternut that you scraped out (minus the pips!)
• Bring to the boil, reduce the heat, add the prunes and simmer for 25 minutes.
• Add the sugar, salt, cinnamon, ginger syrup (I soften the syrup in the microwave first) and cornflour mixture.
• Stir gently until it thickens, then remove from the heat. Place the lid on the pot and set aside to cool.
• Preheat the oven to 180 Deg C.
• Place both halves of the butternut, cavities facing up, on a lightly oiled piece of the thick foil (large enough to wrap the whole butternut in).
• Fill both butternut halves with the tzimmes, keeping it in line with the rim of the butternut.
• Using both hands, gently push the two halves of the butternut together, re-forming the whole butternut.
• Wrap it tightly in foil.
• Bake for 1 hour, then reduce the oven temperature to 160 Deg. C and bake for a further 40 – 45 minutes, or until the butternut is soft and the skin is golden brown. Open the foil, separate the butternut halves and bake a little longer until the tops start to go brown.