Hasselback Roast Butternut Squash
- Prep: 10 minutes
- Cook: 35-40 minutes
- Serves: 4
If you have any left over, whizz up in a blender with tinned chopped tomatoes and make into a rich and warming soup!
- 1 large butternut squash, peeled and cut in half long ways
- 2 cloves garlic, peeled and sliced
- 8 stalks fresh rosemary
- Drizzle olive oil
- Pinch LoSalt
- Freshly ground black pepper
- Pinch dried chilli flakes
- Preheat the oven to 180C/350F/Gas 4.
- To ‘hasselback’ the squash: lie one half of the squash on your worksurface and place a chopstick along both the top and bottom of it lengthways (this will provide the barrier from you chopping straight through the squash). Then, using a sharp knife, slice the squash starting at the top and working your way to the bottom leaving approx. 3mm gaps between each slice. Repeat for other half.
- This will prevent you cutting all the way through the butternut squash and keep the bottom intact.
- Next place both halves of the butternut squash on a baking tray.
- Take the 2 peeled and sliced cloves of garlic, and place them in the slices of the squash. As well as adding flavour, this will help separate the butternut squash slices ready for roasting.
- Now do the same with the rosemary stalks. Distribute them evenly in the slices.
- Drizzle with olive oil and season with black pepper and LoSalt.
- Finally add a pinch of dried chilli flakes and pop in the pre-heated oven for 35 – 40 mins.