RECIPE | Roasted butternut with thyme, pomegranate & pecan nuts
A lovely new way to serve that old local favourite, butternut
Serves: 4-6 depending on size of butternut
1 large butternut, peeled
30ml (2 tbsp) olive oil and extra if needed
1 clove of garlic, crushed
Salt and freshly ground black pepper
A couple of sprigs of fresh thyme
125ml (½ cup) pomegranate arils
A handful of pecan nuts
Cut the butternut in half lengthways and remove the pips.
Place on a chopping board cut side down and using a sharp knife cut thin slits into the butternut without cutting right through.
Bring a large pot of salted water to the boil, add the butternut and cook for 10 minutes. Remove and drain well. This speeds up the cooking time.
Preheat the oven to 180°C.
Line a baking tray with greaseproof paper and place the butternut cut side down on the paper.
Combine the olive oil, garlic and seasoning and pour over the butternut ensuring it drips into the slits, adding extra oil if needed. Tuck some sprigs of thyme into the slits.
Bake in the oven till cooked through.
Sprinkle over the pomegranate arils and chopped nuts and return to the oven for 5 minutes. Serve...