Vanilla-Roasted Butternut Squash with Crispy Sage

Ingredients:

1 medium butternut squash, peeled and cubed
2 tbsp olive oil
1 tbsp maple syrup
1 tsp Vanilla Mart Extract
10 fresh sage leaves
50g pumpkin seeds
75g feta, crumbled
Sea salt and black pepper

Method:

• Preheat oven to 200°C.
• Toss the squash with olive oil, maple syrup, Vanilla Mart Extract, salt and pepper.
• Spread onto a baking tray and roast for 30–35 minutes until caramelised and tender.
• Add the sage leaves during the final 8 minutes of cooking.
• Toast the pumpkin seeds in a dry frying pan until golden.
• Transfer the roasted squash to a serving dish.
• Scatter over the crispy sage, pumpkin seeds and crumbled feta.
• Serve warm.