Hasselbacking BNS is the way forward. The tops get all squidgy and charred, while the inside is perfectly cooked. Served with the freshest chimichurri dressing.
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Serves
4
Butternut Squash
Red Chilli
Flaked Almond
Feta
Parsley
Mint
Dried Oregano
Red Wine Vinegar
Capers
Red Onion
Salt
Black Pepper
Olive Oil
Serves
4
Butternut Squash
Red Chilli
Flaked Almond
Feta
Parsley
Mint
Dried Oregano
Red Wine Vinegar
Capers
Red Onion
Salt
Black Pepper
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat your oven to 215°C/419°F.
Step 2.
Start by peeling your squashes. Cut them in half and de-seed. Place them on a baking tray, flat side down. Add a generous drizzle of olive oil over the top and season with a pinch of salt and a grinding of pepper. Place into the oven for 15 minutes.
Step 3.
Once 15 minutes is up, take them out of the oven. It’s hasselback time. Take one butternut half and cut across the squash with about 0.5cm intervals, making sure that you stop before you hit the bottom of the squash. Repeat this for the remaining squashes (yep, it is spelt squashes). Place back in the oven for 20 minutes.
Step 4.
Take them out and baste the squashes with the juices in the tray. Whack back in the oven for a further 20 minutes.
Step 5.
Onto the chimichurri. Start by chopping your mint, parsley, chilli, red onion. Add everything into a small bowl as well as your red wine vinegar, oregano, capers, 5 tbsp of olive oil, a pinch of salt and a grinding of pepper. Mix together.
Step 6.
Toast your almonds until golden.
Step 7.
Once your squashes are done, take them out of the oven and serve with a quarter of the chimichurri sauce, a small handful of almonds and crumble a quarter of feta over the top. Repeat for your MOB and tuck in. Enjoy!
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Notes (1)
C
Conor M.
5 months ago
Perfect dish if you got a butternut squash laying around in the fridge
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