Step out of your comfort zone with this butternut and creamy tomato nacho bake! Amasi cheese adds a fun local flavour to this meat-free option.

SERVES 4 // COOKING TIME 1 hour 30 min

INGREDIENTS
For the amasi cheese ball
1 L amasi
For the nacho bake
1 butternut, peeled and sliced
Olive oil
Salt and pepper
1 onion, peeled and chopped
3 sprigs thyme
1 tsp garlic powder
400 g tin tomato purée
1 cup cream
2 tortillas, cut into triangles
1 amasi cheese ball, crumbled
Handful basil

METHOD
For the amasi cheese ball
1. Place a clean dish towel in a colander or a large sieve. Pour in amasi.
2. Tie the top of the cloth closed. Hang over your kitchen tap to drip for at least 8 hours (until the ball feels like firm cream cheese).
3. Remove the cheese from the cloth and store in an airtight container in the fridge for up to 3 days.
For the nacho bake
1. Preheat oven to 200°C.
2. Drizzle the butternut with oil and season with salt and pepper. Roast until soft, about 30 minutes.
3. Heat a little oil in a pot and fry the onion, thyme and garlic powder.
4. Add the tomato purée and let it reduce for 20 minutes.
5. Add the cream and simmer for 10 minutes, until the colour deepens.
6. Turn down the oven to 180°C.
7. Brush tortillas with oil and toast in the oven until brown and crispy.
8. Arrange nachos, butternut and cheese in an ovenproof dish.
9. Pour over the sauce and bake for 25 minutes. Serve with basil.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Keen to get even more creative? Make your own chickpea nacho dippers.