Salted caramel butternut
| Serves: | 6 |
Ingredients
- Olive oil, for coating and drizzling
- 2 Butternut, halved and deseeded
- Streaky wood smoked bacon
- 30 g baby herb leaves
- 1/2 cup Gorgonzola cheese
- black pepper
- 1 tsp salt flakes
- 6 tbsp butter
- a drizzle honey
- 250 ml demerara sugar
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Cooking Instructions
- Preheat the grill.
- Grill the bacon until crispy, turning halfway through cooking. Chop roughly.
- Preheat the oven to 200º°C.
- Cut the butternut halves into 2 cm wedges.
- Toss the butternut wedges with olive oil, place them skin side down in a single layer on 2 baking trays and roast for 30 minutes.
- Mix the demerara sugar, honey, butter, salt flakes and black pepper to taste.
- Remove the butternut from the oven and brush with the honey mixture. Return to the oven and bake for another 10 minutes or until tender and starting to colour.
- Place the butternut wedges on a serving platter or in a bowl and top with the crumbled Gorgonzola, bacon pieces and baby herb leaves.
- Drizzle with olive oil and serve.
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