These butternut wedges are the perfect side dish to any meal. Sweet, sticky and indulgent they are sure to make your taste buds tingle!
1 Large butternut squash, cut into wedges
Olive oil, to coat
120ml Clark’s Sticky Plum sauce
1 red chilli, thinly slices
2 sprigs of thyme
Salt and pepper
Preheat the oven to 225°C
Place the butternut wedges into on a roasting tray and drizzle with olive oil. Season them well with salt and pepper and place into the oven to roast for 25-30 minutes, or until cooked through and golden brown.
Take them out of the oven and add the Sticky Plum sauce, chilli and thyme. Shake the tray to mix, and return to the oven for a further 10-15 minutes until the sauce has become dark and sticky.
Stylist: Lisa Clark |