Butternut, peacan and roquefort bake

  • 2kg Butternut, cooked and cut into cubes
  • 100g Pecan nuts
  • 6 Stalks fresh thyme or ½ teaspoon dried thyme
  • 125g Roquefort cheese, crumble
  • 2,5ml Salt
  • 50ml Olive oil or avocado or grape seed oil
Instructions
  1. Preheat oven to 220˚ C.
  2. ½ the butternut, leaving the skin on and scoop out the seeds. Cut into cubes.
  3. Put the butternut into baking tray with oil. Roast butternut cubes for 45 minutes.
  4. Once out of the oven, remove the butternut to a oven proof dish and scatter the pecan nuts, thyme, garlic and cheese over it, then toss everything together gently
  5. Serve as a starch with a protein dish.

More Recipes

View More
Tomato and carrot soup

Use Spray and Cook and slowly fry onion and garlic over low heat. Add 25ml of…

60 min
View Article
Beetroot salad with yoghurt and mint

In a large salad bowl, gently toss the onion, beetroot cubes, celery and apple.…

30 min
View Article
Butternut, peacan and roquefort bake

Preheat oven to 220˚ C. ½ the butternut, leaving the skin on and scoop out…

90 min
View Article
Chicken pie

Preheat oven to 180˚ C. Place chicken, bay leaf, peppercorns, cloves, salt and…

3 hrs
View Article
Accept

We use cookies to improve your experience on our website. By using our site, you agree to our cookies policy.