Ingredients

The following ingredients have 4 Servings
  • 1 butternut pumpkin, peeled, halved, seeds removed
  • 1 bunch sage, leaves picked
  • 2 garlic cloves, thinly sliced
  • 4 slices prosciutto, torn into pieces
  • 1/3 cup (55g) almonds, roughly chopped, plus extra to serve
  • 60g grass-fed butter, roughly chopped

Instruction

  • Preheat oven to 250°C. Using a spiraliser, mandoline or vegetable peeler, turn the pumpkin into ‘spaghetti’.
  • Spread over a roasting pan and top with sage leaves, garlic, prosciutto and almonds. Scatter butter over the tray.
  • Bake for 10-12 minutes until the butter is melted and a nut-brown colour and prosciutto is crisp.
  • Toss pumpkin to coat in butter and serve with extra chopped almonds.