Laager chilli and rooibos honey roasted butternut

This roasted butternut squash turns out perfectly tender and delicious thanks to the infusion of chilli and rooibos.

Ingredients: 

• Two baby/ medium butternuts, halved lengthways
• Half a teaspoon of cayenne pepper
• Half a teaspoon of chilli pepper
• Two tablespoons of olive oil
• Salt and pepper
• Two Laager Pure Rooibos teabags
• Half a cup of water
• ¾ cup of castor sugar
• Fresh parsley, to garnish
• Lime wedges, to serve

Method: 

• To make rooibos honey: in a saucepan, boil the teabags and sugar in water until all the sugar dissolves and the liquid is halved. Set aside to cool and slightly thicken. Discard teabags.
• Pre-heat oven to 200°C.
• Lay the halved butternuts on a prepared baking tray. Score the butternuts with a knife lengthways and sideways to make blocks (don’t slice all the way through).
• Drizzle olive oil onto the butternut. Season with the peppers and paprika and drizzle the Rooibos honey on top. 
• Bake in the oven for 35 to 40 minutes/ until cooked all the way through.
• Garnish with parsley and lime and serve.

Credit: Joekels.co.za