Vegetarian Roasted Butternut with Sunblest Spaghetti
SERVES
4 - 6
PREP TIME
10 minutes
COOK TIME
20 minutes
Ingredients
- . 500 g Butternut (Chopped)
- . 25ml Olive Oil
- . 45 ml Oil
- . 200 g Sunblest Spaghetti
- . 80 g Butter
- . 10 g Cumin Chives (Chopped)
- . 120 g Parmesan Cheese (Grated)
- . 80 g Almonds or any Nut of your choice (this is optional)
- . 80 g Black Pepper (for seasoning)
- . 80 g Salt (for seasoning)
- . 10 g Chives (chopped)
Method
- 01. Pre-heat the oven to 190°C.
- 02. Drizzle oil over the chopped butternut, season with salt and pepper. Roast for 30 minutes until soft and light brown in colour.
- 03. Cook Sunblest Spaghetti in salted, boiling water until ‘al dente’ and drain.
- 04. Place the butter and cumin in a small pot over medium heat and allow butter to simmer until nutty brown in colour.
- 05. To serve, place spaghetti in a medium sized dish and top with roasted butternut and sprinkle with the parmesan cheese.
- 06. Spoon over the brown butter and garnish with freshly chopped chives.
