Honeyed Hasselback Butternut

DIFFICULTY
Easy Easy
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 1 Hr. Under 1 Hr.
SERVES
4-6 4-6
Honeyed Hasselback Butternut
Main ingredients
  • Vegetables
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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

  • Method

  • 1
    Pre-heat oven to 200ºC fan forced / 220ºC traditional.
  • 2
    Halve the butternut and remove the seeds, or rinse and set aside to toast later.
  • 3
    Peel both halves and thinly score the back of each side, making sure not to go all the way through.
  • 4
    Massage the halves with some olive oil, and then brush/coat with the honey, making sure some of it seeps into the scores.
  • 5
    Place 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.
  • 6
    Bake 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.
  • 7
    Drizzle over fresh olive oil and sprinkle over toasted pumpkin seeds or walnuts.
  • 8
    To make this a heartier dish, add cooked butterbeans and more nuts or seeds to the dish.