INGREDIENTS
2 small butternuts
45 g Clover Mooi River utter, cut into cubes
4 pods of cardamom, crushed
2 star anise
1 cinnamon stick
¹∕³ cup (80 ml) Clover Krush, any flavour
¼ cup (60 ml) maple syrup (or maple-flavoured syrup)
5 ml ground cinnamon
Method
Preheat oven to 200°C.
Halve the butternuts and scoop out the seeds.
Transfer to an ovenproof dish and dot the butter over the butternut.
Scatter the cardamom, star anise and cinnamon over the dish.
Whisk the juice, syrup and cinnamon together and pour over the butternut.
Cover with foil and bake for 35–45 minutes or until tender.
CLOVER INGREDIENTS USED IN THIS RECIPE
