Roasted butternut with pomegranate and pecans
2 butternuts, peeled and chopped into 2 to 3cm cubes 1 tbsp olive oil ¼ tsp cayenne pepper ½ tsp cinnamon 2 tbsp honey Salt and pepper
1 cup raw pecans 2 tsp coconut oil 1 tbsp honey ½ cup pomegranate arils Handful baby leaves (like lamb’s lettuce) or micro herbs 1. Preheat the oven to 200°C. Toss the butternut cubes with the oil and spices and place on a baking-paper-lined baking tray. Drizzle the honey over, season and roast until cooked through, 30 to 40 minutes. 2. While the butternut is roasting, toss the pecans with the coconut oil and honey and place on a separate baking tray. Add to the oven for 10 minutes and remove once fragrant. 3. When the butternut is ready, plate with the leaves, sprinkle the nuts and pomegranate arils over and serve.