Ingredients
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
Directions
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
Enjoy!
