Rustic Roasted butternut with bacon and sage
Simply cut 1 small butternut into thin wedges – leaving the skin and pips intact (skin and pips are edible and a great source of fibre).
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 at 180°C until caramelized and crispy.
These are delicious torn up and added to a salad of preserved figs, rocket and maybe some blue cheese…oh my heavens, that’s pure deliciousness right there!
Anyone that reads my blog will know that I am obsessed with butternut. I can’t get enough of this humble vegetable and when Women’s Health asked me to share a butternut recipe, I was quite happy to do so. In this mag’s May issue, there’s a stunning feature with 4 of SA’s top chefs showcasing their mouthwatering dishes with butternut as the core ingredient.
It was interesting to see what the chefs came up with. I have to say, Pete Goffe-Wood’s dish appealed to me the most – he did a caramelized butternut and goat’s cheese rotolo. I’ve always wanted to know how to make rotolo, by the looks of it, it’s pretty much a pasta roulade. Looks yum hey?
(Image by Russel Smith, Women’s Health May 2013 issue)
So now after all this butternut porn, I’m sure you’ll want to get into the kitchen and cook that butternut that’s been sitting in your vegetable basket for a while now. I suggest you go check out what Margot, Reuben and Luke did too!
In the meantime, here are some of my most popular butternut recipes: