Ingredients
1 butternut pumpkin, peeled, halved, seeds removed
1 bunch sage, leaves picked
2 garlic cloves, thinly sliced
¼ tsp SIDS CRAZY SALT
4 slices prosciutto, torn into pieces
⅓ cup (55 g) almonds, roughly chopped, plus extra to serve
60 g butter, roughly chopped
Directions
Preheat oven to 250°C. Using a spiraliser, mandoline or vegetable peeler, turn the pumpkin into ‘spaghetti’.
Spread over a roasting pan and top with sage leaves, garlic, SIDS CRAZY SALT, prosciutto and almonds. Scatter butter over the tray.
Bake for 10-12 minutes until the butter is melted and a nut-brown colour and prosciutto is crisp.
Toss pumpkin to coat in butter and serve with extra chopped almonds.
