Publications
Prep Time: 10
Servings: 4
Cooking Time: 50
Ingredients
- 0.000 - 2 medium butternuts
- 40.00ml - butter, melted
- 0.000 - fresh sage leaves
- 0.000 - 2 plump garlic
- 0.000 - cloves, crushed
- 250.00ml - thick cream
- 60.00g - Parmesan cheese, grated
Method
Vegetables
Cook the butternuts for
about 20 minutes until
almost done. Drain and
halve them and remove the
seeds. Place the butternut
halves in a roasting tin,
sliced sides facing up. Use
a sharp knife to make crisscross
incisions in the flesh. Place a lump of butter
in each butternut half and
sprinkle sage and chopped
garlic on top. Pour cream
into the hollows and sprinkle
Parmesan cheese on top.
Bake for 20-30 minutes or
until soft and golden brown.
Serve hot. Feel free to add as much cream as you want to.
