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.