Ingrédients
- 1 x pouch of Merchant Gourmet Persian Style Grains
- 1.2-1.5kg butternut squash, halved and deseeded
- Olive oil
- 50g butter
- 10 sage leaves, rolled up tightly and thinly sliced into ribbons
- 1 heaped tbsp rose harissa
- 1 tbsp maple syrup
- Maldon sea salt flakes
Méthode
- Preheat the oven to 210°C.
- Line a large baking tray with baking paper. Using a sharp knife, score the cut sides of the butternut halves with a criss-cross pattern of 2.5cm squares just under 5mm deep. Place cut-sides up on the lined tray and rub olive oil on to the cut sides. Season generously with salt and roast for 50-55 minutes until nicely browned and charred around edges.
- Turn the oven off but keep the butternut in the oven while you prepare the flavoured butter. Place a pan over a medium heat, add the butter and once melted add the sage ribbons.
- Add the rose harissa and maple syrup, season with a generous amount of salt and mix well. Cook for 1 minute until foaming and sizzling.
- Heat the Persian Style Grains following the pack instructions then spread onto a large plate.
- Remove the butternut from the oven and layer on top of the grains. Drizzle the flavoured butter evenly all over the butternut halves and serve.
