Ingredients
- Butternut squash 1
- SpinneysFOOD extra virgin olive oil 1 tbsp
- Salted butter 100g
- Cake flour 100g
- Panko breadcrumbs 25g
- SpinneysFOOD dried rosemary 2 tbsp
- SpinneysFOOD fine salt 1 tsp
- Pecan nuts 25g
Equipment
- Baking tray 1
- Baking paper 1
Nutrition (Per serving)
- Calories 552
- Fat 47.8g
- Saturates 18.2g
- Protein 4.1g
- Carbs 24.3g
- Sugars 8.9g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Roasted butternut with rosemary and pecan crumble
British 20 Mins Prep · 30 Mins Cook
- Preheat the oven to 200°C, gas mark 6. Place the butternut halves on a baking tray and drizzle with olive oil and season well with the salt and pepper. Roast for 30-40 minutes or until golden and tender.
- To make the crumble, in a medium-sized bowl, combine all the crumble ingredients together and place on a baking paper-lined baking tray.
- Lower the oven temperature to 180°C, gas mark 4, and place in the oven.
- Bake for 10-15 minutes or until golden.
- Serve the butternut topped with the crumble mixture.
- TOP TIP: Use the crumble to top roasted cauliflower or cabbage steaks!