Butternut Squash Hasselbacks with Indian spices

1. Pre heat your oven to 180c.

2. Peel the outside the halved Butternut squash with a peeler (ensure the white is removed).

3. Add the squash halves to a roasting pan facing down and drizzle with some olive oil. Roast for on a medium heat for 20 minutes then remove from the oven and slice carefully cut ridges with a sharp knife. Be careful not to cut right through.

4. Baste with oil and add garlic powder then return to the oven. Roast for a further 40-50 minutes until tender.

5. To crisp up the top pop under a grill for a few minutes.

6. Pour over the Indian spices and serve on their own or as a side with curries, salad, chilli etc.

   To make the Indian spices;

7. Add the oil to a small frying pan with the spices and garlic. Fry on a medium for few minutes until the spices are fragrant and the garlic is toasted.

Alternative with balsamic walnuts;

1. Dry toast the walnuts in a frying pan. Allow to cool.
2. Add the walnuts to a pestle and motar with the balsamic glaze, salt & pepper.
3. Stir to combine then crush a little.
4. Top the hasselbacks with balsamic walnuts and fresh thyme