Serves 4
Beautifully cooked butternut for the whole family.
Recipe Category
Products in this recipe

Vegetable Spice, Sun-dried Tomato Pesto

You will need

1 small butternut, halved lengthways with pips removed
Ina Paarman’s Vegetable Spice
2 T (30 ml) Ina Paarman’s Sun-dried Tomato Pesto
2 T (30 ml) butter, melted
± 10 baby tomatoes


Preheat the air fryer to 180°C for a few minutes.

Line basket with baking paper.

Place butternut halves skin sides up, top to tail in the basket.

Roast for 15 minutes. Turn over, cut sides up.

Season generously with Vegetable Spice. Mix the Tomato Pesto with melted butter and spoon and spread pesto butter over cut sides. Any extra butter mixture can be pooled in the hollows.

Prick tomatoes with a tooth pick to prevent them from bursting.

Fill butternut hollows with baby tomatoes, season with Vegetable Spice.

Bake for ± 15 minutes.