ROASTED HASSELBACK BUTTERNUT WITH PECANS

SERVES 6

• 2 butternuts, peeled, halved and seeds removed • 3 tbsp coconut oil, melted • Himalayan salt and black pepper • 10 fresh bay leaves • 2 garlic cloves, minced • 50g toasted pecan nuts, chopped • 60g ghee • 10g mixed micro herbs, to garnish

1. Preheat the oven to 200˚C. Place the butternut halves hollow side down on a board and cut thin horizontal slits all the way down the halves without slicing all the way through. Brush melted coconut oil on the butternut halves and season well. Push fresh bay leaves between some of the slits.

2. Roast the butternut for 1 hour or until it has softened. Remove it from the oven.

3. Add the garlic, pecans and ghee to a small pan, let the ghee melt and cook the ingredients for 2–3 minutes. Pour the mixture over the butternut.

4. To serve: Serve the butternut immediately, with micro herbs sprinkled on top.