Hassleback Butternut Squash
A glorious vegetarian centrepiece that looks really impressve with very little effort
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.