• 2 PnP butternut , halved and seedsremoved
• 1 head PnP garlic, cloves separated and bruised
• 1 handful thyme sprigs
• 1 glug PnP olive oil
• 1 dash salt and milled pepper

• 45 ml PnP olive oil, or hazelnut oil
• 1 shallot, or small red onion, finely sliced
• 45 ml aged balsamic vinegar
• 10 ml dijon mustard
• 1 pinch PnP sugar
• 1 wedge taleggio, torn into pieces
• 50 grams PnP hazelnuts, toasted and chopped
• 1 packet PnP rocket, for serving

• Preheat oven to 200°C.
• Score butternut flesh in a criss-cross pattern and place on a roasting tray with garlic, thyme, olive oil and seasoning.
• Roast butternut until cooked through and slightly caramelised.
• Heat oil in a small saucepan and cook shallot briefly.
• Whisk through remaining dressing ingredients.
• Place warm butternut halves on a plate and dot over cheese to melt in residual heat, or bake for a further 2-3 minutes.
• Scatter over nuts and rocket, drizzle with dressing and serve.

Article credit: http://christmas.picknpay.co.za/recipe/roast-butternut-with-taleggio-and-hazelnut-dressing/