Roasted Butternut with Rosemary and Pecan Crumble

Make butternut more interesting by serving it with a fragrant nutty crumble. This recipe requires minimal effort and the outcome is delicious
Roasted Butternut with Rosemary and Pecan Crumble
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Roasted Butternut with Rosemary and Pecan Crumble
July 15, 2020
Preparation Time 20 minutes
Cooking Time 30-40 minutes
Serves 4
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra

INGREDIENTS

1 butternut, halved
1 tbsp spinneysFOOD Mediterranean Extra Virgin Olive Oil
spinneysFOOD Salt, to taste
spinneysFOOD Fine Pepper, to taste

For the rosemary and pecan crumble

100g salted butter, room temperature and cubed
100g cake flour
25g panko breadcrumbs
2 tbsp spinneysFOOD Dried Rosemary
1 tsp spinneysFOOD Fine Salt
25g pecan nuts, roughly chopped

METHOD

  • 1

    Preheat the oven to 200°C, gas mark 6.

  • 2

    Place the butternut halves on a baking tray and drizzle with olive oil and season well with the salt and pepper.

  • 3

    Roast for 30-40 minutes or until golden and tender.

  • 4

    To make the crumble, in a medium-sized bowl, combine all the crumble ingredients together and place on a baking paper-lined baking tray.

  • 5

    Lower the oven temperature to 180°C, gas mark 4, and place in the oven.

  • 6

    Bake for 10-15 minutes or until golden.

  • 7

    Serve the butternut topped with the crumble mixture.

NOTES

TOP TIP
Use the crumble to top roasted cauliflower or cabbage steaks!

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