Honey roasted butternut

Drum
4-6 servings Prep: 10 mins, Cooking: 40 mins By DRUM
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Ingredients (6)

butternut — halved length ways and seeds removed
salt and freshly ground black pepper
oil — for drizzling
fresh ginger — grated
garlic — cloves, crushed
80 ml wild rocket
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Method:

1 Preheat the oven to 190°C.

2 Line a roasting pan with foil.

3 Peel the butternut with a potato peeler.

4  Season with salt and pepper and place in the roasting pan,cut side down.

5 Drizzle oil over and bake for 20 minutes.

6 Thinly slice each half but don’t cut all the way through,as you would for Hassel back potatoes(see picture).

7 Mix the ginger, garlic and honey and spoon over the par cooked butternut.

8 Bake for a further 20 minutes or until softened and the edges are slightly browned.

9 Sprinkle the rocket over and serve as a side dish. 



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