Butternut Rose

Ingredients:

• 1 Butternut Squash

• Olive oil

• Parsley (optional garnish)

• Black Sesame Seeds (optional garnish)

Method:

Wash and halve the butternut squash lengthwise. Remove seeds and fibers. With a sharp knife or mandoline, cut the squash crosswise into ⅛"-thick pieces.

Preheat oven to 180 degrees Celsius.

Brush some olive oil on the bottom and sides of a small tart pan

Arrange the squash pieces vertically, cut side down, in the prepared tart pan, working in a spiral from the outside in to the center, overlapping the pieces. I used jars in the middle to keep the pieces from sliding to the centre, and swapped for a smaller size as I worked my way in. (video of the method coming soon on my instagram - @you.r.light)

Sprinkle with salt and brush the top with olive oil.

Place the tart pan on a baking sheet. Transfer to the oven and bake for 75 minutes or till the tops are looking crispy, and the middle is fully cooked (soft). Sprinkle some more salt, and additional garnish (any herbs you have lying around, and some sesame seeds).

Serve and enjoy!