My favourite bobotie recipe is a super delicious & decadent one – packed with yummy ingredients (sugar, bread, chutney, jam & more) though, that it tastes a bit more like a dessert than anything else! So, when I recently found some very cute mini squashes (or pumpkins if you like) at Woolies, I decided to try a healthier version of the original bobotie.
This version is also great for those that are gluten intolerant & watching their diets a bit.
Tip: If you can’t find mini squashes, simply bake your individual mini boboties in tiny bowls or use a large pumpkin as your bowl. Adjust baking time accordingly.
Mini Boboties Baked in Pumpkins, Serves 6 – 8
8x Decorative squashes of pumpkins OR 1x Large pumpkin
15ml of Olive Oil
1 Onion, chopped
2 Cloves of Garlic, chopped finely
15ml of Mild Curry Powder
1kg Good Quality Minced Beef
1 Apple, grated
2 Tablespoons (30ml) of split lentils
2 Tablespoons (30ml) of Mrs Balls Chutney
1 Tablespoon Tomato paste (15ml)
Handful of Raisins (optional)
Whisk together the following for the top layer:
1 Cup of milk
Salt & pepper to taste
Preheat the over to 180 degrees.
Begin by rinsing your large pumpkin / small squashes. With a black marker, draw a pentagon shape on top (where the stem grows). Cut out the little ‘lid’ & discard. Remove all the pips & insides so that you are left with a bowl-like shape.
If you haven’t done so as yet, then measure all of your spices now.
Heat the oil in a pan. Sauté onions until just soft. Add garlic & fry briefly. Now add all the spices until the flavours mature. Add the mince – little by little – until brown. Season to taste, then add all the other ingredients. Bring to a boil, reduce heat & simmer for about 20 minutes.
Dish the mince into their individual squashes or containers.
The mixture that you whisked together for the top layer can now carefully be poured over the bobotie mince mix. Bake for about 30 – 50 minutes (depending on the size of the squashes that you use).
Serve as is or with some sambals on the side.