1 pack Sweet Fusion Bites
1 small butternut squash
Scant tsp dried thyme leaves
Olive oil to drizzle
3 cloves garlic
1 bay leaf
1 tbsp brandy
1 tbsp chopped basil
To cook the Sweet Fusion Bites, pre-heat the oven to 200°C (fan 180°C) and bake for 12-14 minutes turning once or twice during cooking to ensure all over colour.
Peel the butternut squash, removing the seeds as well, then cut into chunks about the size of half a sweet fusion bite. Spread over a baking tray and drizzle with olive oil and the thyme leaves. Roast in the oven for 30 minutes until soft and the edges are beginning to caramelise.
In the meantime, pour boiling water over the tomatoes and prick the skins with the tip of a sharp knife. Leave for a few minutes then drain off the water and carefully remove the skins. Roughly chop the tomatoes, discarding the cores and seeds and place in a saucepan over a medium heat with the crushed garlic cloves and a slug of olive oil. Cook until the scent of the garlic starts to rise from the pan then pour in the brandy to deglaze the pan. Once the brandy has almost entirely reduced, turn down the heat and add the water and bay leaf. Simmer over a gentle heat for 30 minutes until the tomatoes have almost reduced to a puree and remove the bay leaf.
To serve, stir the chopped basil through the tomato sauce and pour over the butternut squash and Sweet Fusion Bites. Garnish with some freshly grated parmesan or a few basil leaves.