Hasselback Butternut
Hasselback Butternut | Recipe
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Hasselback Butternut | Recipe

Rating:
0 % of 100
(1) Rate the recipe
Just Spices
Cooking Time:
60 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Persons

1
Preheat the oven to 200°C (top/bottom heat).


2
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.


3
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.


4
Melt the butter in a small pan. Add the Vegetable Allrounder, olive oil and chopped sage. Stir well.


5
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.


6
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.


7
Remove the hasselback butternut from the oven and sprinkle with the Parmesan cheese.


8
Toast the chopped nuts in a dry pan over a medium heat until golden brown.


9
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

Method

1
Preheat the oven to 200°C (top/bottom heat).


2
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.


3
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.


4
Melt the butter in a small pan. Add the Vegetable Allrounder, olive oil and chopped sage. Stir well.


5
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.


6
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.


7
Remove the hasselback butternut from the oven and sprinkle with the Parmesan cheese.


8
Toast the chopped nuts in a dry pan over a medium heat until golden brown.


9
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

Hasselback butternut

Sometimes, it’s the simplest of recipes that impress the most. This recipe for hasselback butternut squash with a spiced sage butter (oh hello, Vegetable Allrounder!) and topped with smoked almonds is the ultimate in autumn comfort food, while being a real showstopper to boot. As autumn rolls around once more, make the most of this season’s beautiful bounty of butternut squash and pumpkin recipes.

 

More autumnal recipes

Cosy up with warm spices and autumn foods – we have all the inspiration you need over on our autumn recipe page. Try a Thai pumpkin soup, a creamy vegan stroganoff or the stunning chicken Normandy, guaranteed to get you in the September mood. For dessert, may we recommend these baked apples? Divine.

Ingredients

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Recipe

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