Peri-Peri Charred Butternut Spears with Smoked-Paprika Butter

Peel the butternut squash, halve it lengthwise, and cut each half into thick spears about 3cm wide. They should be substantial enough to hold their shape over the coals.

In a small bowl, mash the 3 cloves of garlic for the rub with a pinch of salt. Finely grate the zest of the lemon, then juice half of it. Mix together: cayenne, paprika, mashed garlic, lemon zest, 1 tsp salt, and 1/2 tsp black pepper.

Toss the butternut spears in 2 tbsp olive oil, coating well. Sprinkle over the peri-peri rub and massage it into every surface. Set aside to season while you prepare the fire and butter.

Build a medium-hot braai fire with mopane or hardwood charcoal — you want a steady, even heat with glowing coals, not open flame. Allow 15-20 minutes for the coals to reach the ash-grey, ashed-over stage.

In a small saucepan over the braai edge (or on a nearby ember-safe spot), melt the butter with the smoked paprika, 2 minced garlic cloves, and 1/4 tsp salt. Let it bubble gently for 2-3 minutes until fragrant and the garlic is just cooked. Remove from direct heat and set aside.

Place the seasoned butternut spears on the braai grid over the hot coals. Char for 8-10 minutes per side, turning once with long tongs, until deeply golden and charred at the edges with some blackening. A skewer should pass through with light resistance — the interior should be completely tender.

Transfer the charred spears to a serving platter. Drizzle the smoked-paprika butter generously over the hot spears, letting it pool and glaze the surfaces. Finish with a squeeze of the remaining lemon juice.

Allow the spears to rest for 5 minutes — the butter will set slightly and the flavors will marry. Serve immediately while still hot, with extra lemon wedges on the side.