Hasselback butternut squash

Hasselback butternut squash

Ingredients

serves 8
  • •1 butternut squash, halved
  • •60ml water
  • •30g hazelnuts, roughly chopped and toasted
  • •60g pomegranate seeds
  • •10g chives, thinly sliced

  • Sauce

  • •2 tbsp olive oil, plus more to taste
  • •¼ onion, finely chopped
  • •2 tbsp Dijon mustard
  • •3 tbsp maple syrup
  • •2 tbsp apple cider vinegar
  • •¼ tsp sea salt, to taste
  • •Ground black pepper, to taste

Directions

Cooking mode
  1. 1. Preheat the oven to 220°C.
  2. 2. Place the squash face down on a large baking tray and pour in the water. Roast for 20 minutes, until softened but not fully cooked. Leave to cool for 10 minutes.
  3. 3. Place one half of the squash face down. Carefully cut very thin slits, about 3mm wide, about ¾ of the way through the squash, being careful not to cut all the way through. Repeat with the second half.
  4. 4. Line the tray and place the squash face down. Brush with olive oil and bake for another 35 minutes, until softened and golden brown on top.
  5. 5. To make the sauce, heat 2 tbsp olive oil in a small saucepan over medium heat. Add the onion and cook for 10 minutes, stirring occasionally, until it begins to caramelise. Add the remaining sauce ingredidents and whisk to combine. Simmer for 3 minutes, until the sauce is slightly reduced and thickened. Season to taste.
  6. 6. Drizzle the warm sauce over the butternut squash, making sure to pour the sauce in between the slits. Serve topped with the hazelnuts, pomegranate seeds and chives.
Baker Beanie Author

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