Hasselback Butternut with Maple Chilli and Walnut Gremolata
Fan-cut butternut squash, caramelised outside and buttery soft inside, with fresh walnut-lemon gremolata and cool yoghurt.
- 70 min
- 554 kcal / serving
- medium
- vegetarian
- Protein
- 11 g
- Fat
- 31 g
- Carbs
- 67.4 g
Contains: tree nuts, milk (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 900 g butternut squash, peeled and deseeded (1 medium squash)
- 2 tbsp olive oil
- 1 1/2 tbsp maple syrup
- 1/2 tsp chilli flakes
- 2 sprigs rosemary
- 1 garlic clove
- 40 g walnuts
- 1/2 organic lemon (zest)
- 1/2 bunch flat-leaf parsley
- 150 g Greek yoghurt
- salt, pepper
Method
- Preheat the oven to 200 °C (conventional). Peel the squash, halve it lengthways and scrape out the seeds. Place the halves cut side down.
- Slice each half crosswise at 3–4 mm intervals, leaving 1 cm uncut at the bottom. Two wooden spoon handles on either side stop you from cutting through.
- Place the halves on a tray, brush with 1 1/2 tbsp oil, season with salt and bake for 35 minutes.
- Mix the maple syrup, the remaining oil, chilli flakes and chopped rosemary. Brush it over the squash so the glaze runs into the fans. Bake for another 20–25 minutes until soft and dark caramelised at the edges.
- For the gremolata, toast the walnuts in a dry pan and chop roughly. Mix with finely chopped parsley, lemon zest and very finely chopped garlic, and season lightly with salt.
- Spread the yoghurt seasoned with salt and pepper onto plates, place the squash on top and scatter with the gremolata.
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