Basil Coconut Dressing 1 cup coconut cream 1 Tbsp dijon mustard fresh basil 1 tsp salt 1 tsp ground pepper
Preheat oven to 200°C.
Roughly chop onion into chunky pieces. Peel butternut and cut into cubes. Finely chop the chilli, remove seeds depending on how spicy you would like it.
Place onion, butternut and chilli into an oven dish. Drizzle with olive oil and season with nutmeg, cinnamon, paprika, salt and ground pepper to taste. Gently toss ingredients together. Cover with foil and roast in the oven for 20mins.
After 20mins, remove from the oven and drizzle honey over the dish, lightly tossing with a spoon. Place back into the oven uncovered for 25mins. Butternut should be soft inside and slightly crispy outside, slightly charred edges are also welcomed.
For the dressing, finely chop a handful of basil. With a hand blender, mix together the coconut cream, dijon mustard, chopped basil, salt and ground pepper.
Dollop the basil coconut dressing over the spicy roast butternut and enjoy!
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