13 Nov Hasselback Butternut Squash
Butternut Squash (Hasselback style) with Oranges, Bay & Pecans
Perfect for a Sunday Roast or to celebrate Thanksgiving or Christmas. If you have any leftover (I doubt it), it would be delicious in baby spinach and feta salad. I used fresh bay leaves as I have a bay tree but any hardy herbs would work – sage, thyme, rosemary etc. I love the orange colour but swap for lemons if you like. Hasselback potatoes are a thing and I’ve seen people hasselback sweet potatoes and now it’s the turn of the squash! If you had any leftover cheese, i’m sure some of that tucked into the squash wouldn’t hurt!
- Preheat the oven to 220C and carefully slice the squash in half lengthwise. Be sure to use a sharp knife.
- Scoop out the seeds (I use a tablespoon) and discard then peel the squash and discard the peel.
- Roast the two halves, cut side down in a large roasting tray (use 2 medium if you don’t have a very large one) and cook for 25 minutes.
- Take each half onto a chopping board and slice all the way along the squash without slicing all the way through then put back on the roasting tray and scatter around the orange rounds, garlic, bay leaves, rosemary and rub ghee/coconut oil on the squash and a good amount of sea salt & pepper.
- Roast for 15 minutes then add ½ a mug of water to the base of the pan and roast for another 15 minutes
- Use a serving spoon to scoop any juices over the squash, along with the maple syrup and pecans for the last 20 minutes until the squash is tender.
Serves 4 – 6 as a side
- 1 large squash, about 1.5kg
- 1 large orange sliced into 6 – 8 rounds
- 8 cloves of garlic (1 bulb), smashed/bashed open but still in their skins
- 8 bay leaves (I used fresh as I have a plant)
- 1 tbsp rosemary
- 2 tbsp pecans
- 2 tbs maple syrup
- 1 tbs ghee/coconut oil
- Sea salt & pepper