Buternut Squash – another variation of hasselback recipe
If you have tried Hasselback potatoes do not hesitate to go for Hasselback Butternut Squash! For sure, it will be regular on your menu. Butternut Squash prepared in this way tastes amazing, looks impressive and is extremely easy to make. Also, they are eaten whole, which means you do not need to peel them! And anybody who has ever cooked butternut squash knows that there is quite a lot of though skin to peel.
The procedure
To make 4 servings I used 3 small butternut squashes, about 3 pounds/1,5 kilograms altogether. However, if there are only big ones available in the shop, 1 squash will be enough.
Slice the squash in half lengthways. Scoop out the seeds. Do not get rid of them, wash them and leave in the colander.
Rub both sides of the squash generously with the following ingredients:
- Sweet olive oil,
- Pungent black pepper, a pinch of chilli,
- Salty sea salt,
- Sour 1 tablespoon of lemon juice, a pinch of basil,
- Bitter a pinch of turmeric, thyme.
The baking
Place the halves on the baking tray lined with baking paper cut side down. Sprinkle the seeds over and leave for about 15 minutes. Preheat the oven to 220℃ with fan. Roast for 30 minutes.
Remove the tray from the oven and gently slice across the halves, every 0.5cm. Make sure you do not cut all the way through to the board (if it happens, that’s all right but it will be a bit more difficult to serve them).
Add a few slices of orange, some garlic cloves and sprinkle everything with red peppercorns and some thyme. Drizzle with some oil and roast for another 15 minutes.
Serve Hasselback Butternut Squash on their own, just with some greens, or with Quick Curly Kale at the side.
For other baked veggies see Brussels sprouts and broccoli.
