Chutney is a fantastic way to pep up a meaty sandwich or give a bit of bite to your cheeseboard but that’s not all it can do. Eswatini Kitchen have already spent time and energy making their chutney full of flavour and interest so you can simply add it to your dish and gain an easy hit of tastiness. It’s less vinegary than traditional UK chutney so has a great warm and fruity flavour.

This recipe adds it to the filling for a butternut squash that roasts in the oven.

Serves 2 

• 1 medium butternut squash – split in half lengthways, seeds and fibres removed
• 2 tablespoons of vegetable oil – olive, rapeseed or sunflower
• Superior Sea Salt and Ukuva Rainbow Pepper
• 1 medium onion – chopped 
• Half a small red pepper - chopped
• 1 small leek or half a large one – chopped
• 1 crushed clove of garlic
• 3 tablespoons of Eswatini Mixed Fruit Chutney
• 125g cheese cut in cubes. Feta, pressed ricotta or haloumi cheese all work
• 30g walnuts or pecan nuts – chopped.
• 3 tablespoons of plain yogurt or substitute crème fraiche 
• 2 tablespoons of breadcrumbs
• Parmesan – grate as much as you like directly onto the filling

1. Preheat oven to 170 C
2. Butternut squash can be hard to cut in half. Use your biggest sharpest knife carefully!
3. Place the two halves skin down into a roomy baking dish and brush with a bit of the oil. Season with salt and pepper and place in the centre of the oven. Deep cuts across the flesh of the thick part of the squash makes it cook quicker

1. In a frying pan over medium heat, soften the onions in the oil. Add the pepper, leek and garlic. Let the vegetables soften but not brown.
2. Add the Eswatini Chutney and mix to let it warm. Stir in the cheese cubes and the chopped nuts.
3. Off the heat, add the yogurt and mix through.
4. Test the squash with the point of a knife and if it goes in easily, remove the baking dish from the oven and spoon the chutney and vegetable mix into the cavity and along the length of the squash. Sprinkle with breadcrumbs and grate over some parmesan before returning to the oven to turn crispy and golden in about 15 – 20 minutes.