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Butternut Squash Hasselbacks with Indian spices

March 3, 2018 / Niki / 7 Comments

I created this recipe when I arrived home from a shoot and and the fridge was bare and I mean totally bare! However there were two little Butternut squashes lurking at the back. So what to make? I have so many squash recipes but without the other ingredients needed… hasselbacks it had to be.

Do you love hasselback potatoes? Then you’ll love my hasselback Butternut squash with warming Indian spices and crispy garlic. There’s something about those ridges which makes you immediately want the did into the soft yet crispy goodness. They’re great just as they are but of course much better with some spices and garlic toasted and drizzled over them.

These are really good on their own but also a delicious side dish for curries, dals, chilli etc
What are your favourite squash recipes? Here’s some of mine;
Butternut Squash, Chickpea & Coconut Curry
Lemony Butternut Squash Risotto
Spicy Butternut Squash and Coconut Soup
Baked Butternut Squash with Kale & Walnut Pesto

Alternative recipe option with balsamic walnuts;

 

 

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes

Info

 

  1-2 servings
  10 minutes preparation time
  Aprox 1 hr cook time

Ingredients

  • 1 small Butternut squash sliced in half and seeds removed.
  • 1 tbsp olice oil
  • 1/2 sea salt
  • 1/2 tsp garlic powder

 

  • For the spices;

  • 2 tbsp olive oil

  • 1 tsp black mustard seeds

  • 1 tsp cumin seeds

  • 1/2 tsp turmeric

  • 1/2 sea salt

  • 3 cloves garlic sliced

Alternative with balsamic walnuts;

  • 50g walnuts
  • 1 tbsp balsamic glaze
  • Big pinch sea salt
  • Twist black pepper
  • Fresh thyme

Directions

  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

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7 Comments

  1. Cassie Thuvan Tran on March 6, 2018 at 1:45 am

    I think I’ll love these butternut squash hasselbacks even MORE than potatoes! Butternut squash is such a nutritious ingredient that’s incredible to cook with. The addition of Indian spices just elevates everything! Great job! <3

    Reply
    • Niki on March 12, 2018 at 1:23 pm

      Hi Cassie!
      Thank you so much. Really glad you like them.
      I totally agree. Indian spices enhance everything!
      Love, Niki xx

      Reply
  2. My vegan week: 7-day vegan meal plan from Rebel Recipes | V-Gains on June 19, 2018 at 12:10 pm

    […] Dinner: Hasselback butternut squash, hummus (pictured; recipe on my blog) […]

    Reply
  3. Marissa on December 26, 2018 at 8:35 pm

    Temperature?

    Reply
    • Niki on December 30, 2018 at 4:18 am

      Hi Marissa
      It’s 180c
      My best
      Niki x

      Reply
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    […] for the perfect cosy Sunday lunch or perfect for Christmas; Ultimate winter lentil & veg bake Hasselback squash Squash & chestnut […]

    Reply
  5. 42 Delicious Cholesterol-Friendly Side Dishes | apples-and-beans on June 18, 2020 at 8:55 pm

    […] Butternut Squash Hasslebacks […]

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