I am warning you right now – when you make this, your kitchen is going to smell so incredible that previously unknown neighbours will be lining up and knocking at your door! I think it’s the charred, candied macadamias that do it for me. They go so well with the sweetness of the maple, warmth from the cinnamon and that spicy kick of cayenne pepper! I made this as a savoury dish but honestly, I could eat this for dessert, it tastes that indulgent!
Butternut squash is up there as one of my favourite starches. Filling but full of flavour, it’s a perfect side for a lighter dish such as a salad. It’s also much more nutrient dense compared to refined carbohydrates such as white bread or pasta. Enjoy! x
- 500g butternut squash
- ½ tablespoons olive oil
- ½ tablespoons grade A maple syrup
- 1 teaspoon cinnamon
- ½ teaspoon cayenne pepper
- ¼ cup macadamia nuts
- ¼ cup pumpkin seeds
- ¼ cup pomegranate
- Peel the butternut squash and cube into small bite sizes pieces.
- In a bowl, mix the olive oil, maple syrup cinnamon & cayenne pepper.
- Add the butternut squash and coat well with the mixture.
- Remove the squash (without discarding the mixture) and roast for 10 minutes at 200 degrees celsius.
- Coat the macadamias in the left over mixture and roast with the squash for a further 10 minutes.
- Remove from the oven, cool, and mix in the pumpkin seeds and pomegranate.