🎃 Butternut & Feta Bobotie Bake

Serves: 4   
Prep time: 20 mins   
Cook time: 45–50 mins
Skill level: South African comfort food meets veggie dinner party.

🧂 Ingredients

For the filling:
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 tsp mild curry powder
½ tsp ground turmeric
600g butternut squash, peeled & diced
100g feta, crumbled
1 slice white bread, torn and soaked in 100ml milk or plant-based alternative
2 tbsp chutney (preferably Mrs Balls, but no judgement)
Salt & black pepper

For the custard topping:
2 eggs
150ml milk or plant-based milk
A pinch of turmeric
Bay leaf (optional, for baking)

To serve:
Yellow rice, tomato sambal, or just a spoon and a warm evening

🔥 Method

1. Soften and spice.
Preheat oven to 180°C (160°C fan). In a large pan, heat olive oil and sauté the onion until soft (about 5 mins). Add garlic, curry powder, and turmeric. Stir until fragrant.

2. Cook the squash.
Add the diced butternut and a splash of water. Cover and cook for 10–12 mins, stirring occasionally, until just tender. You don’t want mash, just squash with a bit of give.

3. Build the filling.
Remove from heat. Stir in soaked bread (milk and all), chutney, crumbled feta, salt, and pepper. Mix gently – it should look a little messy and smell incredible.

4. Make the custard.
Whisk the eggs with milk and turmeric. Set aside.

5. Bake it up.
Spoon the squash mixture into a greased baking dish. Flatten gently, pour over the custard, and top with a bay leaf. Bake for 30–35 mins until golden and just set.

6. Serve and bask.
Let it cool slightly before slicing. Serve with rice, sambals, and the joy of a bobotie well done – veggie-style.

💡 Little Tip
You can roast the squash ahead of time for extra caramelised flavour – or swap feta for a plant-based cheese to keep things vegan.