Method
Preheat to 220C / 200C fan
forced.
Line a large baking
tray with foil (to make clean up easier).
Cut pumpkin in half. Scoop out the
seeds and peel the outside. You can save the seeds for roasting or discard with
the peel.
Rub the butternut with 1 tablespoon
olive oil, ½ teaspoon sea salt flakes and the all the pepper.
Roast for 20 minutes then transfer
the butternut to a chopping board.
Let it cool for 5 minutes while you make the
dressing.
For the dressing, melt half the
butter (28g), then whisk in the maple syrup and balsamic. Set aside.
Place a wooden spoon or chopsticks
along each long side of the butternut, then make cuts close together only as
low as the chopsticks so you don’t cut all the way through.
Use a fish slice or large flat
spatula to help you transfer the butternut back onto the baking tray,
hasselback side up.
Brush with half the butter mixture, slowly so some of it
seeps down into the slices. Roast for 20 minutes.
Brush the remaining butter mixture
over the butternut halves, drizzle 1 tablespoon of water around the pan, then
place back in the oven for a further 20 minutes.
TO MAKE THE PANGRATTATO
·
Add the remaining oil (1 ½ tablespoons)
to a frying pan or skillet over medium heat.
Once hot, add the breadcrumbs and
remaining sea salt (½ teaspoon) and fry stirring often, until turning golden
(3-4 minutes).
·
Add the thyme leaves and garlic and
fry for a further 1 minute.
Transfer to a bowl and wipe out the pan.
TO MAKE THE FRIED BUTTER SAGE
·
In the same pan over medium heat,
melt the remaining butter (28g / 1oz).
Add the sage leaves and let it cook and
foam, stirring and turning the sage from time to time, until the butter turns
amber / brown in colour and the sage is crispy. If you’re using a dark pan,
just scoop a little of the butter onto a white plate so you can see the colour.
Set the butter and sage aside.
TO SERVE
·
Transfer the butternut halves to a
serving platter. Drizzle over the juices from the pan and sage butter and then
scatter on the pangrattato.
|
