1 large butternut squash
2 tbsp olive oil
4 sprigs of rosemary
Salt and pepper
2 tsp Meridian Peanut Butter & Baobab
2 tsp hot chilli oil
1 Preheat oven to 200C/gas mark 6. Cut the butternut squash into 4 and scoop the seeds out. Place on a baking tray and rub with oil.
2 Bake for 15 minutes and push the sprigs of rosemary through. Bake for another 15 minutes until cooked through.
3 Mix the peanut butter with the chilli oil and drizzle over the butternut squash. Season with salt and pepper, and garnish with pomegranate seeds and fresh finely chopped parsley.
Recipe courtesy of Meridian