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.
- 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.
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