• Cooking time: Less than 1 hour
  • Serves: 4
  • Recipe Type: Side dishes
  • Main Ingredient: Vegetables
Main Ingredients:
  • 2 PnP butternut , halved and seedsremoved
  • 1 head PnP garlic, cloves separated and bruised
  • 1 handful thyme sprigs
  • 1 glug PnP olive oil
  • 1 dash salt and milled pepper
Dressing:
  • 45 ml PnP olive oil, or hazelnut oil
  • 1 shallot, or small red onion, finely sliced
  • 45 ml aged balsamic vinegar
  • 10 ml dijon mustard
  • 1 pinch PnP sugar
  • 1 wedge taleggio, torn into pieces
  • 50 grams PnP hazelnuts, toasted and chopped
  • 1 packet PnP rocket, for serving
Method:
  • Preheat oven to 200°C.
  • Score butternut flesh in a criss-cross pattern and place on a roasting tray with garlic, thyme, olive oil and seasoning.
  • Roast butternut until cooked through and slightly caramelised.
  • Heat oil in a small saucepan and cook shallot briefly.
  • Whisk through remaining dressing ingredients.
  • Place warm butternut halves on a plate and dot over cheese to melt in residual heat, or bake for a further 2-3 minutes.
  • Scatter over nuts and rocket, drizzle with dressing and serve.

Article credit: http://christmas.picknpay.co.za/recipe/roast-butternut-with-taleggio-and-hazelnut-dressing/