Butternut Squash Hasselbacks with Indian Spices
A simple but stunning dish - delicious hasselback squash roasted until tender then drizzled in a gorgeous Indian spiced oil.
Ingredients
- 1 small Butternut squash sliced in half and seeds removed.
- 1 tbsp olive 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
- 50 g walnuts
- 1 tbsp balsamic glaze
- Big pinch sea salt
- Twist black pepper
- Fresh thyme
Instructions
- Pre heat your oven to 180c.
- Peel the outside the halved Butternut squash with a peeler (ensure the white is removed).
- 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.
- Baste with oil and add garlic powder, then return to the oven. Roast for a further 40-50 minutes until tender.
- To crisp up the top pop under a grill for a few minutes.
- Pour over the Indian spices and serve on their own or as a side with curries, salad, chilli, etc.
To make the Indian spices
- Add the oil to a small frying pan with the spices and garlic. Fry on a medium for a few minutes until the spices are fragrant and the garlic is toasted.
Alternative with balsamic walnuts
- Dry toast the walnuts in a frying pan. Allow to cool.
- Add the walnuts to a pestle and mortar with the balsamic glaze, salt & pepper.
- Stir to combine then crush a little.
- Top the hasselbacks with balsamic walnuts and fresh thyme.
Notes
1-2 servings