Tangy Roasted Butternut

Tangy Roasted Butternut

There is so much to love about the humble butternut, its versatile, inexpensive and suits most palates. We all like to get dressed up once in a while, and butternut can too! Inspired by PNP Fresh siracha roasted butternut, we decided to dress some butternut in our tomato sauce and loved the results.

Method

Slice the butternut length-ways into 8ths. We like to leave some seeds in. In a small bowl, combine 2 tablespoons of olive oil, 2 table spoons of Get Sauced Tomato Sauce, 1 teaspoon fresh grated ginger, juice of half a lemon, 2 teaspoons of maple syrup or honey, 2 cloves of crushed garlic. Coat the sliced butternut in this marinade and roast at 180 deg C for about 45 min or until butternut is nicely browned and sticky.

Serve

This tangy, sticky, sweet roast butternut is the perfect side dish to any meal or can be enjoyed on its own. We served it with toasted sesame seeds and fresh tomato but a garnish of fresh herbs would suit just as nicely.



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