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To Prep:

  • Butternut 2 kg
  • pumpkin seeds 80 g
  • Couscous
  • 200g Buffalo Mozzarella Balls
  • Butter 50 g

To Cook:

  1. To Prep:

    15 minutes
    • Slice the butternut into rounds with the skin on and seeds removed.
    • Melt the butter.
    • Toast the pumpkin seeds.
    • Cook the couscous as per the packaging instructions.
    • Tear the buffalo mozzarella balls.
  2. To Cook:

    40 minutes
    • Preheat the oven to 170°C.
    • Place the butternut in a roasting tray.
    • Mix together the oil, honey, Robertsons Veggie Seasoning, Knorr Honey & Soy Sauce, thyme and butter, and pour over the butternut and pumpkin seeds. Then give it a good toss. Arrange the torn buffalo mozzarella balls on the butternut. Place in the oven for 40 minutes or until golden brown in colour.
  3. To Serve:

    • Remove from the oven and arrange in a dish, topped with extra pumpkin seeds and buffalo mozzarella cheese.

  4. Top Tip:

    • Serve this dish with herby couscous and zesty chicken or lamb strips!