How to make Creamed Spinach & Butternut BETTER than Store-Bought! | SOUTH AFRICA

Creamed Spinach:
400g baby spinach
1/3 cup butter
3 garlic cloves (less if you do not like a garlicky flavour)
⅓ cup cake flour
2-2.5 Cups milk
⅓ cup cream
½ tsp salt
1/2 tsp ground black pepper
¼ tsp nutmeg

Add washed spinach to a pan on high heat. Allow the spinach to wilt. Drain the spinach and Squeeze out any excess water from the leaves and set aside.
Melt 1/3 cup of butter in a medium-sized pot over medium heat. Whisk in the flour and cook for a couple of minutes until light golden.Then add the garlic and cook until fragrant (about 30 seconds).
Pour in the milk, whisking constantly until the white sauce thickens (about 5 minutes). Season with salt, pepper and nutmeg.
If the sauce is too thick, add another 1/2 cup of milk to the sauce, whisking it through until reaching your desired thickness.
Add wilted spinach to the cream sauce, stirring gently to combine.


Roasted Butternut:
2 TBSP Vegtable oil
2TBSP brown sugar
½ tsp cinnamon
1 tsp salt
1TBSP honey
Squeeze of lemon

Preheat oven to 180C
Peel and chop the butternut into cubes (uniform is best)
Add the oil, brown sugar, cinnamon, salt, honey and lemon to a bowl.
Place butternut on baking sheet
Bake for 40-45 minutes or until tender.
Turn the butternut around a couple times so that is does not burn.
Adjust seasonings if needed.