Advertisement

Try this hasselback squash recipe, then check out our stuffed butternut squash, butternut squash risotto, roasted butternut squash and more butternut squash recipes.

Ingredients

  • 2 butternut squashes, peeled, halved lengthways and seeds scooped out
  • 3 x 400g tins cherry tomatoes
  • 2-3 tbsp Belazu rose harissa
  • 2 cloves garlic, crushed
  • 3 tbsp olive oil
  • 2 onions, cut into thick slices
  • 8 bay leaves
  • 2 tbsp runny honey
  • 1 tsp smoked paprika
  • 200g feta, crumbled
  • a small bunch dill, chopped
  • 1 lemon, zested (optional)

Method

  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Put a squash half flat-side down on a chopping board between two wooden spoon handles. Cut down in 1/2cm intervals (the spoon handles will stop the knife going all the way through). Repeat with the other three halves.

  • STEP 2

    Put the cherry tomatoes, harissa, garlic and 2 tbsp of olive oil in a large baking dish, season well and stir. Push the onion slices down into the sauce. Put the squash halves into the dish, flat-side down on top of the onions. Slot the bay leaves into the gaps, drizzle with another tbsp of oil and season well. Cover the dish with a large sheet of foil then cook for 30 minutes.

  • STEP 3

    Remove the foil, drizzle over the honey and sprinkle with smoked paprika. Roast for a further 30-40 minutes or until the squash is completely tender. Sprinkle over the feta, dill and lemon zest, if using, to serve.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.2 ratings
Advertisement
Advertisement
Advertisement