Cooking butternut on the braai is a great way to add a smoky, caramelised flavour to this naturally sweet veggie. With just a few simple steps, you can turn it into a tasty side or even a hearty vegetarian main. Here’s how to get the perfect braaied butternut, plus some quick filling ideas to try.
Preparing the butternut
Start by choosing a medium-sized butternut squash. Cut it in half lengthwise and scoop out the seeds. There’s no need to peel the skin – it holds everything together and softens while cooking. Brush the inside with olive oil and season with salt, pepper, and a sprinkle of herbs like thyme, rosemary, or oregano. For a little extra flavour, you can add a dash of cinnamon or nutmeg.
Braaiing method
To get that lovely smokiness, place the butternut halves cut-side down on a medium-heat braai. Grill for about 20-30 minutes, turning every few minutes to avoid burning. You’ll know it’s done when the flesh is soft and slightly charred. If you prefer a softer, steamed texture, wrap the halves in foil before braaiing.
Filling ideas
- Cheesy spinach: Fill with a mix of wilted spinach and crumbled feta.
- Couscous & herbs: Couscous with fresh herbs, lemon, and roasted veggies.
- Spicy mince: Add spiced beef or lamb mince, black beans, and a sprinkle of grated cheese.
- Mediterranean: Sundried tomatoes, olives, and goat cheese for a tangy, rich bite.
- Creamy mushroom: Sautéed mushrooms with garlic and a splash of cream.
For faster cooking, you can pre-cook the butternut in the microwave for a few minutes before placing it on the braai. Once it’s cooked, drizzle with balsamic glaze or sprinkle some toasted seeds for extra crunch.
