Hasselback herbed squash with smoked paprika butter

Step by Step

Step 1

Preheat the oven to 220ºC, gas mark 7. Line a baking tray with baking parchment. Put one of the squash halves on a chopping board, cut-side down. Lay a chopstick on either side of the squash to stop your knife cutting all the way through. Use a large, sharp knife to make widthways cuts, 0.5cm apart, all the way along. Repeat with the other squash half.

Step 2

Push the sage leaves and thyme sprigs into the incisions, using the tip of a table knife to push them nearly all the way in. Lay the herb-stuffed squash halves on the prepared tray.

Step 3

Melt the butter in a small frying pan, then add the oil, paprika and pul biber or chilli flakes. Pour the spiced butter all over the squash. Roast for 1 hour, basting with any cooking juices halfway through, until the flesh is tender and the edges are starting to char.

Step 4

Crumble the feta or blue cheese over the top (and melt if you wish), scatter over the mixed nuts and thyme leaves and serve immediately.

Ingredient

Extra virgin olive oil

1 tbsp 0.5 fl. ozs
Essential butternut squash

1 1
Sage

20 leaves 20 leaves
Duchy organic english salted butter

1 tbsp 0.5 fl. ozs

Hasselback herbed squash with smoked paprika butter

Summary

Step by Step

Step 1

Step 2

Step 3

Step 4

Ingredient

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