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1 butternut, medium
1 tbsp braai spice (see recipe)
2 tbsp butter and olive oil
1½ cup chakalaka (see recipe)
½ cup double-cream yoghurt
Salt and pepper
Coriander to garnish
Halve the butternut lengthwise.
Remove the seeds and keep the peel on.
Score the flesh of the butternut with a sharp knife or pierce it with a fork.
Season the butternut with braai spice.
Drizzle with olive oil and place a tablespoon of butter on each half.
Wrap the butternut halves, separately, in foil and place next to the braai (low coals). Alternatively, bake for 30 – 40 minutes at 200 ºC.
Remove butternut form the braai/oven and remove foil.
Place the warm chakalaka inside the butternut cavities.
Garnish with yoghurt and coriander.
Season with salt and pepper and serve.
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