|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|
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.