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.

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