Hasselback Butternut Squash
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- Serves: 4
- Preparation: 5
- Cooking: 30
- Ready: 35
A real showstopper of a dish, this Hasselback Butternut Squash is perfect for the festive season served with your favourite plant-based roast!
Ingredients
- 1 butternut squash, peeled
- 1 red onion
- 1 tablespoon frozen red chilli
- 1 tablespoon garlic puree
- zest of 1 lemon
- salt and pepper, to taste
- olive oil
Method
Cut the butternut squash into half and scoop out the seeds and stringy flesh. Lay the halves flat on a chopping board.
Using a sharp knife, make thinly sliced incisions (half way deep) all the way along each of the halves, being sure not to slice all the way through, to create a hassle back style.
Roast in the oven for 30 minutes at 200°C/400°F/gas mark 6 with a drizzle of oil and a pinch of salt and pepper.
Scatter the remaining ingredients and diced red onion for the remaining 5 minutes’ roast time.
Serving suggestion: Sprinkle with fresh thyme leaves and rosemary.
Additional notes
Recipe courtesy of Iceland
Iceland is innovating the retail industry in sustainability initiatives, including launching Britain’s largest range of frozen vegan food and supporting Meat Free Monday. This recipe was put together using Iceland’s own products, available in store.
