This is my ultimate veggie side/main hybrid that always brings the wow factor to the table. The thin slicing means extra crispy, extra flavourful squash that is glazed with a sticky honey and sage glaze, if you want to make this recipe vegan simply swap the honey for maple syrup.
You have to give this one a go it’s unbelievably delicious and if you do be sure to tag me over on instagram so I can see your beautiful butternuts!
1 butternut squash
1 handful sage leaves plus extra for garnish
2 cloves of garlic
2 tbsp honey
2 tbsp olive oil
3 tbsp crushed pecans
Preheat the oven to 190C
Peel the squash using a vegetable peeler and cut in half lengthways
Place the squash halves on a lined tray and bake for 20 minutes
Take the squash out of the oven and place on a chopping board with a chopstick on either. Cut close slices down to the chopstick but not to the bottom, being careful to keep the squash intact.
Place the squash back into the oven with a drizzle of olive oil for another 20 minutes
Simmer the honey, oil, garlic and sage
Pour the glaze over the squash and put back into the oven for another 15 minutes
Take the squash out and sprinkle over the pecans and sage and roast for a further couple of minutes to toast the pecans and make the sage crispy