Roasted butternut with labneh and pesto

Ingredients:

• 2 small butternuts
• 1 Tbsp (15ml) olive oil
• Salt and milled pepper 
• 3 Tbsp (45ml) toasted pumpkin seeds
• 2 pickled red jalapeños, chopped (optional)
• 3 Tbsp (45ml) basil pesto
• ½ cup (125ml) labneh
• 2 tsp (10ml) honey 
• Handful fresh basil

Method:

1. Preheat oven to 200°C.
2. Slice butternut into 2cm-thick discs.
3. Line a baking tray with foil and arrange butternut discs in a single layer.
4. Drizzle with olive oil and season.
5. Roast for 40-50 minutes or until cooked through.
6. Arrange butternut on a platter and scatter with pumpkin seeds and jalapeños, if using.
7. Dollop generously with pesto and labneh. 
8. Drizzle with honey and garnish with basil.