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Hasselback Butternut Squash, Roasted Pumpkin Seeds & THIS Isn't Bacon Lardons
80g THIS Isn’t bacon lardons
20g pumpkin seeds
200g pearled spelt grain
1 butternut squash
100g spring greens
10g Marigold Swiss reduced-salt vegetable bouillon
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Maple syrup to finish
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Mix bouillon powder with 2ltr water and bring to the boil in a large saucepan.
Add the spelt, bring back to the boil and simmer for 25 minutes until tender.
Peel butternut squash and split in half length-ways.
Scoop out seeds and cut squash in half length-ways again. Cut part way through the squash every 2mm, drizzle with oil and sprinkle with salt.
Roast squash in a preheated oven at 200°C/390°F until cooked through and golden brown on top.
Blanch green vegetables and crisp THIS Isn’t bacon in a frying pan.
Assemble as shown, finished with a drizzle of maple syrup and topped with toasted pumpkin seeds.