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
  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
Mango custard

Peel and chop 3 mangoes. Gather the juice and pulp while chopping the mangoes.…

1 hrs
View Article
Baked pudding with orange and brandy sauce

Preheat oven to 180˚ C. Beat the milk, eggs and lemon juice for 2 minutes.…

1 hrs
View Article
Quinoa risotto

Cook Quinoa for 15 min in vegetable stock. Cut carrots, mushrooms and celery…

1 hrs
View Article
Spinach, broccoli & celery soup

Cook the spinach, celery, onion, garlic and broth together for 10 minutes. Add…

30 min
View Article

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