Ingredients

Method

• 3 small butternuts
• 4 T honey
• 3 T butter, melted
• 6 T red wine vinegar
• 2 T olive oil
• 2 garlic cloves, finely chopped
• 3 thyme sprigs, finely chopped
• sea salt and freshly ground black pepper, to taste
• 4 T Woolworths gochujang paste
• 2 cups cream

Method

Ingredients

1. Preheat the oven to 180 ̊C. Halve the butternut and remove the seeds. Using a sharp knife, thinly slice the flat sides of the butternut in a crisscross pattern, taking care not to cut all the way through.

2. Place in a roasting dish with the sliced sides facing up. Combine the honey, butter, vinegar, olive oil, garlic and thyme. Pour over the butternut. Season well, cover with tin foil and roast for 20 minutes.

3. Meanwhile, combine the gochujang and cream and pour into a saucepan. Bring to a boil and reduce by half. Season well with salt and pepper.

4. Remove the tin foil, spoon some of the pan juices over the butternut and roast for a further 10 minutes, or until golden brown.

5. Place the butternut on a platter, pour over the gochujang cream and serve.

Find more butternut recipes here.

Photography: Jan Ras
Food assistant: Vikayla Govender