YIELD: 8 servings For the roasted butternut: 4 cups peeled, cubed butternut 1 tsp. minced fresh ginger ½ Tbsp. ground cinnamon sea salt and pepper, to taste 3 Tbsps. vegetable oil 2/3 cup sugar 3 Tbsps. water 1/3 cup butter dash of red chili flakes 2 ½ cups roasted butternut 1 sheet of frozen puff pastry, thawed 1. For the roasted butternut: Preheat oven to 350°F. Place butternut cubes in a large mixing bowl. Add the ginger, cinnamon, seasoning and oil ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.