Main INGREDIENTS
- Vegetables
Ingredients
Method
Ingredients
- 1 large butternut
- 4 cloves garlic
- 4 tbsp oil
- 1 tbsp coconut oil
- 4 tbsp honey
- 8 -10 sage leaves
- 1 -2 tbsp pumpkin seeds or walnuts
- 2 tbsp olive oil
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Method
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1Pre-heat oven to 200ºC fan forced / 220ºC traditional.
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2Halve the butternut and remove the seeds, or rinse and set aside to toast later.
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3Peel both halves and thinly score the back of each side, making sure not to go all the way through.
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4Massage the halves with some olive oil, and then brush/coat with the honey, making sure some of it seeps into the scores.
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5Place into a prepared buffet casserole, season with salt and pepper, carefully place the garlic cloves around and the sage leaves on top, in and around the butternut.
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6Bake for 15min with the lid on and then for another 25-30min with the lid off, making sure the butternut caramelizes and the sage leaves crisp up.
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7Drizzle over fresh olive oil and sprinkle over toasted pumpkin seeds or walnuts.
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8To make this a heartier dish, add cooked butterbeans and more nuts or seeds to the dish.
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