Hasselback Squash
If you want a quick, simple and tasty option for butternut squash then this is a real winner. No peeling necessary.
Serves 4-6
Ingredients
You will need a shallow roasting pan lined with foil.
1 large butternut squash washed and dried with kitchen roll.
For the roasting sauce
1 tbsp vegetable oil
½ tsp salt
20g butter
½ tsp black pepper
2 tbsp honey
1 tsp nutmeg
1 clove garlic crushed
1 tbsp crushed coriander seed
Finely grated zest and juice of 1 orange
½ tsp smoked paprika
Optional garnish – a scattering of pomegranate seeds and chopped fresh green parsley
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Preparation
Start by making the roasting sauce. In a small saucepan simply place the oil, salt and butter – allow to heat gently until the butter melts then add the rest of the ingredients. Give a good stir to blend then set aside.
Take the stalk from the squash then slice vertically. Use a teaspoon to scoop out the seeds and membrane then lay cut side down on a chopping board.
I find two wooden spoons the perfect tool. Place a spoon handle either side of the squash and then, working from bottom to top of the squash, and with a large knife make sideways cuts across the squash. Ensure the wooden spoon handles block the knife from cutting all the way through. Make cuts at about half inch intervals (5 mm) from the bottom to the top. Your squash half will still be in one piece but with deep cuts. Repeat with the other half.
Using a pastry brush apply a layer of roasting sauce to the flesh side of the squash then lay flesh side down onto the foil lined tray. Brush the sauce over the rest of the squash and using a small knife, part open the slits and try to force the roasting sauce into the cracks.
Preheat the oven to 200 degrees c (fan) then roast for 50 minutes or until the squash is browned and tender. Serve hot and any leftovers make a very tasty soup !!
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