Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Hasselback harissa roast squash
- Preparation and cooking time
- Total time
- Easy
- 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)
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.
