Spinach Leaves with Slow Roasted Butternut topped with Mixed Seed & Nut Sprinkling

Serves 6-8



2 butternut squash
15ml thyme, chopped
40g (45ml) Huletts SunSweet Brown Sugar
30ml olive oil
salt and black pepper
1 packet baby spinach, washed and dried

100ml olive oil
30ml balsamic vinegar
8g (10ml) Huletts White Sugar
100g toasted seed mix (sunflower, sesame & poppyseed) mixed with 30g peanuts



  1. Preheat the oven to 150ºC.
  2. Cut the butternut squash lengthways and remove the seeds. Cut into cubes.
  3. Mix the thyme, brown sugar and olive oil and garlic together. Season to taste.
  4. Spread the butternut cubes on a greased baking tray and coat with the sugar mixture.
  5. Place in the oven and cook for ±1 hour or until tender.
  6. Distribute the spinach leaves on a platter
  7. Lightly whisk the dressing ingredients together and drizzle half of the dressing over the spinach leaves.
  8. Distribute the baked squash over the spinach leaves and top with mixed seed and nut sprinkling.
  9. Drizzle over the rest of the dressing and serve.

To toast seed mix: Place in a dry pan over medium heat. Toast for 2-3 minutes whilst watching. Shake the pan with intervals. Seeds tend to burn easily.