Healthy Habits: Honeyed Hasselback Butternut

1 large butternut

4 cloves garlic

4 tbsp oil

1 tbsp coconut oil

4 tbsp honey

8 -10 sage leaves

1 -2 tbsp pumpkin seeds or walnuts

2 tbsp olive oil

METHOD

1. Pre-heat oven to 200ºC fan / 220ºC traditional.
2. Halve the butternut and remove the seeds, or rinse and set aside to toast later.
3. Peel both halves and thinly score the back of each side, making sure not to go all the way through.
4. Massage the halves with some olive oil, and then brush/coat with the honey, making sure some of it seeps into the scores.
5. Place into a prepared buffet casserole, season with salt and pepper, carefully place the garlic cloves around and the sage leaves on top, in and around the butternut.
6. Bake for 15 min with the lid on and then for another 25-30 min with the lid off, making sure the butternut caramelizes and the sage leaves crisp up.
7. Drizzle over fresh olive oil and sprinkle over toasted pumpkin seeds or walnuts.
8. To make this a heartier dish, add cooked butterbeans and more nuts or seeds to the dish.