Roasted Herby Hasselback Butternut Squash
FOOD + DRINK
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Roasted Herby Hasselback Butternut Squash
Recipe by : Stellar , www . stellar . co . uk
Serves : 5 Prep time : 20 minutes Cook time : 90 minutes
Roasted with clementine juice , honey and herbs until golden and caramelised , this is the ultimate vegetarian showstopper . Sprinkle with toasted almonds and cranberries for a festive flourish .
Ingredients :
• 1 large butternut squash , halved lengthways , peeled with seeds removed
• 10 bay leaves
• 10 sage leaves
• 1 tbsp olive oil
• 25g soft salted butter
• 3 tbsp runny honey
• Juice of 2 clementines or 1 orange
• 100g almonds , toasted and roughly chopped ( or toasted flaked almonds )
• Handful of dried cranberries ( or pomegranate seeds )
• Sea salt and cracked black pepper
Method :
1 . Preheat the oven to 220 ° C / Fan 200 º C / Gas mark 7 .
2 . Place one half of the squash cut side down on a chopping board between two wooden chopsticks or wooden spoon handles . This will enable you to make deep slits without accidentally slicing all the way through .
3 . Using a chef ’ s knife , carefully slice through the squash at 5mm intervals . Repeat with the other half .
4 . Place the squash halves in a cast iron skillet . Push the sage and bay leaves alternately into the incisions . Drizzle with olive oil .
5 . Cover the skillet tightly with foil and roast for 1 hour .
6 . Remove the squash from the oven , remove the foil then return to the oven for 20 minutes until soft and golden .
7 . Place the butter , honey and clementine juice in a small saucepan and heat until the butter has melted .
8 . Pour the melted butter over the squash and roast for a further 10 minutes until tender , sticky and caramelised .
9 . Remove from the oven , baste with the juices in the skillet and sprinkle with almonds and cranberries .
10 . Serve in the cast iron skillet .
136 • www . insidekent . co . uk