Roasted Butternut Spaghetti (with Sunblest)

Ingredients:

• 2.2 kg Sunblest Spaghetti
• 5.5 kg butternut, peeled and chopped
• 275 ml olive oil (for roasting)

• 495 ml oil
• 880 g butter
• 110 g cumin
• 1.32 kg parmesan cheese, finely grated
• 880 g almonds or mixed nuts, toasted (optional)

• 110 g fresh chives, chopped (for garnish)

Method

1. Roast the butternut: Preheat the oven to 190°C. Toss the chopped butternut with the olive oil and season lightly. Spread in multiple trays without overcrowding. Roast until tender and lightly caramelised.

2. Cook the pasta: Cook the spaghetti in well-salted boiling water according to package instructions. Drain thoroughly and set aside.

3. Prepare the brown butter: In batches, melt the butter over medium heat. Add the cumin and cook until the butter turns golden brown and develops a nutty aroma. Take care not to burn.

4. Combine the pasta and butternut: Place the cooked spaghetti and roasted butternut into a large hot holding pan or serving dish. Mix gently to combine.

5. Add the brown butter: Spoon the cumin-infused brown butter over the pasta and toss lightly to coat evenly.

6. Finish and serve: Add the grated Parmesan cheese and toasted nuts (if using). Garnish with chopped fresh chives and serve immediately.

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