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Preheat the oven to 190ºC.
Wash the butternuts clean and carefully cut each butternut in half lengthways, spoon the seeds out. Using a very sharp knife, score each butternut halve a couple of times at an angle.
Place them into an ovenproof dish in a single layer, flesh side facing up.
Mix the olive oil, butter, honey, cinnamon and garlic and brush onto the butternut halves.
Place in the oven and roast for 40-45 minutes or until the flesh feels soft when you pierce it with a knife.
Meanwhile, mix the rice, mint, chili, olive oil, lemon juice and seasoning.
To make the sauce, mix the hummus, spices, lemon and just enough water to thin it out a little and season well with salt and pepper.