Serves: 4-6
Ingredients
For the roasted butternut squash:
● 1 large butternut squash, cut into 2½-4cm cubes
● 1 stem rosemary
● 2 cloves crushed garlic
● 1 tbsp honey
● 60ml olive oil
● Salt and pepper to taste
For the Asian tahini:
● 200g tahini
● 1 clove garlic, microplaned/finely grated
● ¹/³ tsp salt
● 20g lemon juice
● 50ml water
● 20g rice wine vinegar
● 2 tbsp honey
● 15g soy sauce
For the pumpkin seed brittle:
● 130g pumpkin seeds
● 1 egg white
● 100g sugar
● ½ tsp chili flakes
Method
To make the squash:
● Combine all of the ingredients and place on a baking sheet. Roast at 220°C for 35-45 minutes.
To make the tahini sauce:
● Combine all the ingredients.
To make the pumpkin seed brittle:
● Mix egg white with the chili flakes and sugar. Mix in the pumpkin seeds.
l Spread over baking parchment on a baking sheet. Bake for 25-30 minutes at 160°C.
To serve:
● Cover the squash with the tahini sauce, break the brittle into pieces and sprinkle over the squash.
