Baked butternut and macadamia pinwheels
Recipe by Ingredients
This is a vegetable dish but can be served as a healthy desert with your BBQ – your choice!
Method
Cut the butternut lengthways, brush with olive oil and roast at 180˚ for 20-30 minutes until soft.
Fry the chopped onion in a bit of olive oil and butter until soft and add cinnamon, nutmeg and cardamon.
Discard the butternut pips, scrape out the soft flesh, squash it with a fork and stir it into the onion mix.
Add the orange zest.
Open the thawed puff pastry onto a surface that is dusted with flour. Do not roll it bigger or thinner at all. Spread the butternut filling evenly over the puff pastry. Roll the pastry with the filling up lengthways. Place the rolled pastry with the open side on the bottom, on a plate and cover it with clingfilm. Let it rest at least 30 minutes but preferably overnight in the fridge.
Pour the tin of coconut cream into an oven dish. Slice the butternut roll into thick slices and pack the slices into the cream.
Sprinkle the sugar and nuts over the dish.
Bake at 180˚C for 35-40 minutes and devour.
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