Roasted Butternut

This is a throw-together rather than a recipe! It is intended to inspire you to prepare your butternut in an alternative, delicious way and by doing so, fill your kitchen with a wonderful, perfumed scent! It is simple, quick and delicious.

Preheat your oven to 190 degrees Celsius.

Cut the butternut in half and discard the seeds.

Peel the outside skin with a vegetable peeler, taking care to keep the natural shape of the butternut.

Place the one half on a chopping board, lengthwise, as in the photograph. Place a wooden spoon on each side of the butternut so that your knife’s blade will hit the two wooden spoons when you make the slits across, without cutting straight through it.

Proceed with all the butternuts you intend to roast.

Now, line a baking sheet with baking paper, place the halved butternut onto it, drizzle it with olive and season with salt and pepper.

Insert bay leaves into the slits you have made.

Roast the butternut until you can insert the blade of a small knife with ease.

I serve each person a quarter, i.e. I slice the halved butternut in two

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