2 medium butternut, cut into wedges and seeded
6 Tbsp Staffords Apple Jelly
2 Tbsp butter
Salt and pepper, to taste
Olive oil, for brushing
100g pecan nuts
250g streaky bacon
20g fresh sage
Preheat oven to 200˚C.
Line a baking tray with baking paper. Brush it with a little olive oil.
Place sliced butternut onto prepared tray.
Place apple jelly and butter in a small saucepan. Place over medium heat. Stir until melted and combined, remove from the heat.
Brush some of the apple jelly glaze over the butternut.
Sprinkle with salt and pepper.
Roast for 20-30 minutes or until tender, brushing with the glaze every 10 minutes.
Toast pecan nuts in a dry pan until lightly toasted.
Roughly chop and set aside.
Cook the bacon in a large frying pan until golden brown and crisp.
Drain on paper towel.
In the residual bacon fat, fry the sage until crispy and place on paper towel.
When the glazed butternut is tender remove from the oven.
Place butternut on a serving platter and top with pecans, crispy bacon and sage.