Roasted Butternut Squash with Baobab & Chilli

Butternut Squash with Peanut & Baobab Sauce WP4

Serves: -4


1 x Large butter squash
2 x Tbsp Olive oil
4 Sprigs of rosemary
½ Pomegranate
Salt and black pepper
For the Sauce
2 x Tsp Meridian peanut butter & baobab
2 x Tsp Hot chilli oil
Pinch of salt


Preheat oven to 200˚C/Gas mark 6.
Cut butternut squash into four, scoop seeds out. Place on baking tray and rub with olive oil.
Bake for around 15 mins remove and push through springs of rosemary on each piece of squash.
Bake for another 15 min until cooked through.
Mix Meridian peanut butter and baobab with chilli oil and drizzle over butternut squash
pieces. Season with salt and pepper and garnish with pomegranate seeds and fresh finely
chopped parsley.