2 whole butternuts, halved and seeds removed
2 tbsp NOMU Extra Virgin Olive Oil, plus extra for drizzling
1 tin of chickpeas, drained
½ cup chevin cheese, crumbled
½ cup fresh coriander, chopped
Balsamic reduction:
1 cup balsamic vinegar (any kind will do – it doesn’t have to be fancy)
1 tbsp maple syrup and/or bourbon
1 tsp NOMU Cook’s Collection Rosemary Leaves
2 NOMU Cook’s Collection Whole Star Anise
Preheat oven to 200° C.
Place the butternut halves on an oven tray and drizzle with Olive Oil. Roast until the butternuts are fork tender – about an hour.
For the balsamic reduction, place all the ingredients in a heavy-bottomed saucepan over high heat, and stir well. Bring to a boil, then turn down the heat slightly and allow to simmer, stirring occasionally. Keep simmering the mixture until the vinegar has reduced by half – the syrupy reduction should coat the back of a spoon. Pour into a separate bowl or jug to cool.
Gently combine the chickpeas, chevin and coriander, and spoon into the cooked butternut halves.
Drizzle with the balsamic reduction and serve.
2 whole butternuts, halved and seeds removed
2 tbsp NOMU Extra Virgin Olive Oil, plus extra for drizzling
1 tin of chickpeas, drained
½ cup chevin cheese, crumbled
½ cup fresh coriander, chopped
Balsamic reduction:
1 cup balsamic vinegar (any kind will do – it doesn’t have to be fancy)
1 tbsp maple syrup and/or bourbon
1 tsp NOMU Cook’s Collection Rosemary Leaves
2 NOMU Cook’s Collection Whole Star Anise
Preheat oven to 200° C.
Place the butternut halves on an oven tray and drizzle with Olive Oil. Roast until the butternuts are fork tender – about an hour.
For the balsamic reduction, place all the ingredients in a heavy-bottomed saucepan over high heat, and stir well. Bring to a boil, then turn down the heat slightly and allow to simmer, stirring occasionally. Keep simmering the mixture until the vinegar has reduced by half – the syrupy reduction should coat the back of a spoon. Pour into a separate bowl or jug to cool.
Gently combine the chickpeas, chevin and coriander, and spoon into the cooked butternut halves.
Drizzle with the balsamic reduction and serve.
2 whole butternuts, halved and seeds removed
2 tbsp NOMU Extra Virgin Olive Oil, plus extra for drizzling
1 tin of chickpeas, drained
½ cup chevin cheese, crumbled
½ cup fresh coriander, chopped
Balsamic reduction:
1 cup balsamic vinegar (any kind will do – it doesn’t have to be fancy)
1 tbsp maple syrup and/or bourbon
1 tsp NOMU Cook’s Collection Rosemary Leaves
2 NOMU Cook’s Collection Whole Star Anise
Preheat oven to 200° C.
Place the butternut halves on an oven tray and drizzle with Olive Oil. Roast until the butternuts are fork tender – about an hour.
For the balsamic reduction, place all the ingredients in a heavy-bottomed saucepan over high heat, and stir well. Bring to a boil, then turn down the heat slightly and allow to simmer, stirring occasionally. Keep simmering the mixture until the vinegar has reduced by half – the syrupy reduction should coat the back of a spoon. Pour into a separate bowl or jug to cool.
Gently combine the chickpeas, chevin and coriander, and spoon into the cooked butternut halves.
Drizzle with the balsamic reduction and serve.
2 whole butternuts, halved and seeds removed
2 tbsp NOMU Extra Virgin Olive Oil, plus extra for drizzling
1 tin of chickpeas, drained
½ cup chevin cheese, crumbled
½ cup fresh coriander, chopped
Balsamic reduction:
1 cup balsamic vinegar (any kind will do – it doesn’t have to be fancy)
1 tbsp maple syrup and/or bourbon
1 tsp NOMU Cook’s Collection Rosemary Leaves
2 NOMU Cook’s Collection Whole Star Anise
Preheat oven to 200° C.
Place the butternut halves on an oven tray and drizzle with Olive Oil. Roast until the butternuts are fork tender – about an hour.
For the balsamic reduction, place all the ingredients in a heavy-bottomed saucepan over high heat, and stir well. Bring to a boil, then turn down the heat slightly and allow to simmer, stirring occasionally. Keep simmering the mixture until the vinegar has reduced by half – the syrupy reduction should coat the back of a spoon. Pour into a separate bowl or jug to cool.
Gently combine the chickpeas, chevin and coriander, and spoon into the cooked butternut halves.
Drizzle with the balsamic reduction and serve.
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