Ingredients
- 2 mediumbutternut, cut into wedges and seeded
- 6 TbspStaffords Apple Jelly
- 2 Tbspbutter
- To tastesalt and pepper
- For brushingolive oil
- 100 gpecan nuts
- 250 gstreaky bacon
- 20 gfresh sage
Made with Staffords
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Method
Preheat the oven to 200°C. Line a baking tray with baking paper and brush it with a little olive oil. Place the butternut wedges on the tray.
Place the apple jelly and butter in a small saucepan over medium heat and stir until melted and combined. Remove from the heat.
Brush some of the glaze over the butternut and sprinkle with salt and pepper. Roast for 20 to 30 minutes, until tender, brushing with the glaze every 10 minutes.
Toast the pecan nuts in a dry pan until lightly toasted, then roughly chop and set aside.
Cook the bacon in a large frying pan until golden brown and crisp, then drain on paper towel. In the leftover bacon fat, fry the sage until crispy and drain on paper towel.
Place the tender butternut on a serving platter and top with the pecans, crispy bacon and sage. Serve warm.
