Hasselback Butternut | Recipe

Name: Hasselback Butternut
Cook time: 60 min
Yield: 4 Personen
Ingredients: 1 tbsp JS Vegetable Allrounder; 1 medium butternut squash; 10 sage leaves; 50 g butter; 1 tbsp olive oil; 50 g grated Parmesan cheese (or Cheddar); 50 g chopped smoked almonds; salt, pepper

Nils – Head Chef

Rating:

0 % of 100

(1) Rate the recipe

Cooking Time:

60 min

Difficulty:

Easy

Persons

Ingredients

1 tbsp

Vegetable Allrounder
Add a dash of delight to your veggies £4.99 £66.53/kg incl. 0% tax, excl. shipping
Discover more products
1

medium butternut squash
10

sage leaves
50 g

butter
1 tbsp

olive oil
50 g

grated Parmesan cheese (or Cheddar)
50 g

chopped smoked almonds
salt, pepper

Method

Preheat the oven to 200°C (top/bottom heat).

Peel the butternut squash and cut in half lengthways. Remove the seeds with a spoon. Wash the sage and pat dry. Put a few sage leaves to one side for the garnish, and finely chop the remaining leaves.

Place the butternut halves cut-side down on a chopping board. Using a sharp knife, cut evenly into the pumpkin at 3–4 mm intervals without cutting all the way through.

Melt the butter in a small pan. Add the Vegetable Allrounder, olive oil and chopped sage. Stir well.

Place the butternut halves on a baking tray lined with baking paper. Brush the sage and butter mixture generously over the butternut, making sure that the mixture gets into all the incisions.

Bake the butternut in the preheated oven for 45 minutes until it is soft and golden brown. During baking, baste the pumpkin with any remaining sage and butter mixture a couple of times.

Remove the hasselback butternut from the oven and sprinkle with the Parmesan cheese.

Toast the chopped nuts in a dry pan over a medium heat until golden brown.

Sprinkle the nuts and the remaining fresh sage leaves over the butternut squash and serve.

Tip: Use Cheddar in place of Parmesan if serving to vegetarians.

Nutritional information: (Per person)

Calories
267 kcal

Carbohydrates
10 g

Protein
7.8 g

Fat
27 g