Hassleback Butternut Squash

In London the summer has well and truly come to an end and autumn has swept in this week. With the falling leaves, the dropping temperatures and the smell of pumpkin spice I feel the need for comfort food. Butternut squash has come into season. Butternut squash is one of those vegetables that takes me straight to autumnal evenings. This Hassleback Butternut Squash is a fantastic centrepiece for a meat free meal or you could use it as a side dish. This would be a great addition to any Christmas table.

I have a couple of influences for this recipe. The first time I saw a Hassleback Butternut Squash was this recipe from Bon Appetit. I was struck by how beautiful it was, of course I have been hasslebacking (if I can use that as a verb) potatoes before, but never a squash – until now. One of my favourite Butternut Squash recipes is from Nigella Lawson’s book Simply Nigella. She cuts rounds and uses them as burgers with salad and halloumi.
With these influences I came up with this recipe and let me tell you it’s one of those recipes that I will be making for a long time to come.

The glaze for this squash is made from Honey, Chilli Flakes, Sage, Garlic Oil & Lemon Juice. Of course the honey content in glaze it is prone to burning. With this in mind I add it in stages a third at a time and pour a little water into the bottom of the dish. Now this does take a small amount of looking after, by that I mean you need to baste this every 15 minutes or so. This is not really a hardship but is important. 

Peeling a butternut squash can be daunting. However with the right equipment it really is a breeze. You want all of the skin off and the white layer beneath so you reveal the bright orange flesh. You can peel then halve or halve then peel the order is personal preference but both must be done. Then scoop out the seeds until you have a completely clean and smooth cavity.

To achieve the hassleback on this squash I have a couple of tips. Firstly the squash must be partially cooked. If you try cutting these thin slits on a completely raw squash you will have difficulty. So put peeled and halved squash into the oven for 20 minutes until just starting to soften. Then I use two wooden spoons. Lay these either side of the squash, they will prevent you cutting all the way through the flesh. A good sharp knife helps make this easier also. I start at the thin end and then work down to the more rounded one. 

I like to serve this with halloumi and a salad for a really delicious meal that feels light and leave room for dessert. The salty halloumi pairs really well with the sweet honey glaze. An autumnal vegetarian dish that taste so good. You could make it vegan by using maple syrup in place of the honey.

Do you love this as much as I do? Let me know in the comments below what you thought. You can share your pictures on social media with me. Tag me on Instagram @cubbinthekitchen or use the #CUBBintheKitchen to be featured in my stories.

Hassleback Butternut Squash

A glorious vegetarian centrepiece that looks really impressve with very little effort

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Main Course

Cuisine American

Servings 8

Calories 109 kcal

Ingredients

  

• 1 Buttrnut Squash
• 80 grams Honey
• 1 tbsp Lemon Juice
• 2 tbsp Garlic Oil
• 0.5 tsp Chilli Flakes
• 1 tbsp Fresh Sage
• 0.25 tsp Salt
• 0.25 tsp Pepper

Instructions

 

• Preheat your oven to 200°C. 
• Peel the Butternut Squash.

  Cut the Squash in half – try to keep both halves as even as possible and cut directly through the stalk as this adds so much to the dish.

  Put in a roasting tin and in the oven for 20 minutes.
• Finely chop your fresh Sage Leaves.

  Next whisk together the Honey, Lemon Juice, Garlic Oil, Chilli Flakes, Chopped Sage Leaves, Salt & Pepper in a bowl, untimely fully combined. This makes the glaze for your squash.
• Remove the squash from the oven and let cool until you can handle it – about 5 minutes.
• Take one half of the squash and place to equal sized wooden spoon and place one either side.(You can use any wooden utensil but make sure the height is equal.)

  Using the spoons to stop you cutting completely through the squash, make thin slices into the flesh starting at the thinner end.

  Place the sliced squash back into the roasting tin and repeat with the second half.
• Brush 1 third of the glaze over the squash, place 2 tbsp of water into the roasting tin and roast in the oven for 15 minutes.

  After 15 minutes take the squash out and brush another third of the glaze over and pour 50ml of water into the roasting tin.

  Roast for another 15 minutes.Following another 15 minutes brush the final third of the glaze over the squash and baste with the juices in the bottom of the tray.After a final 15 minutes your squash is burnished and cooked.
• I love this served with Flaked Almonds, Crispy Fried Sage Leaves, Griddled Halloumi and a Green Salad.

Notes

LEFTOVERS TIP

Leftover squash makes a great addition to soup, puree and freeze then add to stock with sweet potato, red lentils and carrots to make a delicious soup.
For another great soup try my Carrot & Coriander Soup.

Keyword Butternut Squash, Crowd Pleaser, Dinner, Easy, Family, Hassleback, Honey, Party, Party Food, Roast Dinner, Simple, Sunday, Vegetarian