Hasselback harissa roast squash
- serves 4-6
- Easy
With sweet, spicy harissa and salty feta, vegetarians will not miss out with this stunning Middle Eastern centrepiece
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Ingredients
- butternut squashes 2, peeled, halved lengthways and seeds scooped out
- cherry tomatoes 3 x 400g tins
- harissa 2-3 tbsp
- garlic 2 cloves, crushed
- olive oil 3 tbsp
- onions 2, cut into thick slices
- bay leaves 8
- runny honey 2 tbsp
- smoked paprika 1 tsp
- feta 200g, crumbled
- dill a small bunch, chopped
- lemon 1, 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.
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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.
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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.
Nutritional Information
- Kcals 279
- Fat 12.9g
- Saturates 5.4g
- Carbs 28.1g
- Sugars 22.1g
- Fibre 6.2g
- Protein 9.6g
- Salt 1g
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1 h 20 mins
serves 4
