Butternut, bacon and feta bake

By Sonja Jordt | Published 11 January 2010

This is a good alternative to the traditional potato bake.
 
You need (serves four)
• 1 large butternut, peeled and cubed
• salt and black pepper
• 3 tablespoons butter
• 8 rashers rindless bacon, chopped
• 2 wheels feta cheese
• a bunch of chives, chopped
• 3 jumbo eggs
• 1 cup sour cream
 
Here’s how
1. Turn up the heat. Preheat the oven to 180ºC. Cook the butternut in about half a cup of water until just tender. Pour off the water, season the butternut and add the butter.
2. Bacon bits. Fry the bacon over a low heat until the meat starts to brown, and drain it on kitchen paper.
3. Into the oven. Spoon the butternut into an oven-proof dish. Crumble the feta over it and add the bacon and chives. Beat the egg and sour cream together and pour over the butternut mixture.
Bake 30 to 40 minutes or until golden brown on top.
4. Go Dutch. You can also bake this dish, or the moussaka below, on a braai in a flat-bottomed potjie (Dutch oven). Finish with coals on the lid to brown the top.
 
GO! says: You can substitute the sour cream with regular cream. And you can use potatoes instead of butternut if you prefer a potato bake.

Other recipes to try out:
Mince, potato and spinach bake
Microwave mielie bread

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Comments

Jojo

Submitted on 25 November 2010 | 16:10:49

I made this as a side dish at a family braai and had to make a photocopy of the recipe for every single guest! DELICIOUS!

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