Butternut Spaghetti

Butternut Spaghetti

• 1 butternut pumpkin, peeled, halved, seeds removed
• 1 bunch sage, leaves picked
• 2 garlic cloves, thinly sliced
• 4 slices prosciutto, torn into pieces You can use ham or chicken whatever you have left over😊
• 1/3 cup (55g) almonds, roughly chopped, plus extra to serve

• 60g butter, roughly chopped

Preheat oven to 250°C. Using a Drummers spiraliser turn the pumpkin into ‘spaghetti’. Spread over a Drummers roasting pan and top with sage leaves, garlic, 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.