Roasted butternut with labneh and pesto

Swap labneh for plain double-cream yoghurt or slices of plain goat’s cheese.

More than 1 hour

Serves 4-6

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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.

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