Page title and description

Vegetarian mains
Hasselback Butternut squash
Cook's notes
Cooking time will vary accordingly with the size of the squash used.Ingredients
For the squash
- 1 medium sized Butternut squash
- 4 bay leaves
- olive oil
For the glaze
- 1 tbsp light brown sugar
- 1 tbsp honey
- 1 tsp Dijon mustard
- 40g salted butter
- 2 tbsp balsamic glaze
- 1 tsp smoked paprika

Method
Prep time:
10 min
PT10M
Cooking time:
30 min
PT30M
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Step 1
Preheat oven to 180°C/Gas 4. Prepare the squash by cutting it in half lengthways, then scooping out the seeds with a spoon. With a sharp knife, hasselback the squash widthways, by cutting a slice every 3-5 mm, from top to bottom. Make sure you don’t cut all the way down to the chopping board – you want the squash to stay intact. Tip: place wooden chopsticks either side of the squash to prevent accidentally slicing all the way through. -
Step 2
Rub or brush olive oil over the squash and season with salt and black pepper. Place cut-side down in a roasting tray, then add the bay leaves into the slices in the squash. Bake for 15 minutes. -
Step 3
While the squash is in the oven, add all the ingredients for the glaze to a saucepan. Cook over a low heat until the sugar, butter and honey have melted and the mix is thoroughly combined. -
Step 4
After 15 minutes, remove the squash from the oven and brush over the glaze. Repeat this every 8/10 minutes until the squash has cooked through: the centre should be soft and the outside should have crisped up.