Peppadew Butternut Salad

I’m in a deep love affair with peppadew. On a sandwich, salad or just eaten out of the jar, I just love the amazing taste explosion, that gives me instant heart eyes.  In an attempt to eat peppadew with everything, I had to make this deliciously refreshing, satisfying, oh, so yummy salad.

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This butternut salad, is a take on traditional potato salad, but with non of the tradition.  We bought a whole lot of butternut and they’ve just been sitting around waiting to be made into wonderful things, and with Carl’s potato allergy, they were just destined to become a potato substitute.

This is a great recipe for a picnic or a barbecue.

PEPPADEW BUTTERNUT SALADserves 4 – 6 

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Ingredients

  • 1 large butternut squash, peeled, de-seeded and chopped into bite size chunks.
  • 1 small red onion, peeled and finely chopped
  • 1/2 cup mayonnaise
  • 4 peppadews, finely chopped
  • 1/2 tsp smoked paprika – optional
  • 1 tbsp peppadew brine
  • 1 tbsp fresh parsley chopped
  • salt and pepper to taste

Directions

Place the butternut squash in a medium/large pot, pour water in the pot, to just cover the squash.  Bring to boil.  Boil until tender 5 – 10 minutes. Drain and let cool.

In a small bowl combine the mayonnaise, peppadews, paprika, brine and salt and pepper.

Place the butternut into a bowl, add onions, and parsley.

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Pour over the mayonnaise and fold in. Refrigerate until cold.

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Butternut Biscuits

Yes, a biscuits recipe and its not even anywhere close to thanksgiving or Christmas! Well if you do that whole Christmas in July celebration than this is the recipe for you! or you know what? Just enjoy it now, its so good and goes perfectly with a gravy, and lentil meatloaf. We started eating it as is, without anything on it and its was darn good!

Feel free to add things like sage, or rosemary to this, I didn’t add any of those things, because I wanted a simpler, lighter biscuit, without an explosion of taste in my mouth.

BUTTERNUT BISCUITS 8 biscuits

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Ingredients

  • 1 medium butternut, cut in half and roasted until soft. Flesh scooped out and purreed. 1 cup of purree
  • 1 cup all purpose flour
  • 1 cup wholewheat flour
  • 1 tbsp baking soda
  • 1/2 tsp salt
  • 1/2 cup non dairy milk

Directions

Preheat oven to 356 degrees F/ 180C.

Line a baking sheet with parchment paper.

In a large bowl add all the ingredients incorporating until you have a thick dough, its should be slightly sticky.

Drop large spoonfuls onto the baking sheet, until you have used all your dough.

Bake for 15 – 20 minutes until golden brown.

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