Hasselback harissa roast squash

Name: Hasselback harissa roast squash
Total time: 1 h 30 min
Yield: Serves 4-6
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)

Janine Ratcliffe

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Serves 4-6

Easy

Total time: 1 hr and 30 mins

A star rating of 5 out of 5.2 ratingsRate

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With sweet, spicy harissa and salty feta, vegetarians will not miss out with this stunning Middle Eastern centrepiece

Gluten free

Healthy

Vegetarian

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Alternatives

Complete the dish

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

Ingredients

Nutrition

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)

Nutrition: per serving

kcal279

low
fat12.9g
saturates5.4g
carbs28.1g
sugars22.1g
fibre6.2g
protein9.6g
salt1g

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.

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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A star rating of 5 out of 5.2 ratings

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