Butternut + Macadamia Crunch

This is a home-grown family recipe – delicious as a veggie side dish or served cold as a salad.
If making as a salad, place mixed salad leaves onto a platter before adding the butternut.


  • One whole butternut squash, peeled and chopped into medium-size chunks. The skin may be left on if preferred.
  • 50 ml macadamia nut oil
  • 1/2 t salt
  • 1T brown sugar
  • 1t cinnamon
  • 100g macadamia nuts, roasted and chopped
Place the butternut squash onto a roasting tray and pour the macadamia oil over, coating the chunks thoroughly.
Sprinkle with the salt, brown sugar and cinnamon.
Roast in 180*C oven until the chunks are cooked and browning at the edges.
Place on a platter and scatter the roasted chopped macadamia nuts over.
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