Herby hasselback squash

Step by Step

Step 1

Preheat the oven to 200ºC, gas mark 6. Take one squash half and, about 1cm above the cut side, push a long metal skewer through the length from top to bottom. Put at-side down on a board and use a sharp knife to cut slits at 0.5cm intervals through the squash; the skewer will prevent you from slicing completely through it. Remove the skewer and repeat on the second half. Open the slits a little and insert the thyme sprigs into a few of them.

Step 2

Toss the 3 unpeeled garlic cloves and the onion wedges in a large roasting tin with 1 tbsp oil; season. In a small bowl, mix the crushed garlic with the remaining 2 tbsp oil; brush this all over the squash, season and arrange in the tin. Cover with foil; roast for 20 minutes.

Step 3

Remove the tin from the oven, discard the foil and add the spelt; pour in the stock. Cook for 20 minutes, stirring the spelt halfway through. Stir in the olives. Turn the oven up to 220ºC, gas mark 7, and roast for another 20 minutes until the squash is golden and the spelt is tender; rest for 10 minutes. Meanwhile, roast the pumpkin seeds on a small baking tray for 5 minutes.