a fresh take

BUT TERED NUT SQUASH

serves 2

1 butternut squash
1 tsp muscovado sugar
1 tsp salt flakes
4 tbsp olive oil, plus an extra tsp
100g macadamia nuts
80g butter
50g Kalamata olives, unpitted
1 handful of fresh sage leaves, plus extra to garnish

1 Preheat the oven to 190C/Gas 5, with a baking tray inside. Slice the squash in half and scoop the seeds out. Use the hollow as a bowl to make a paste with the sugar, salt and 2 tbsp olive oil, then rub