Rustic roasted butternut with bacon and sage
|2||bacon — streaky|
|1 handful||fresh sage|
|olive oil — to drizzle|
|salt and freshly ground black pepper — to taste|
Preheat the oven to 180°C.
Cut the butternut into thin wedges – leaving the skin and pips intact.
Wrap each wedge with 2 – 3 slices of streaky bacon and top with some sage leaves.
Drizzle with a little olive oil and lightly season.
Roast for 50 minutes until caramelized and crispy.
Cook’s tip: Try these added to a salad of preserved figs, rocket and maybe some blue cheese.