Hasselback butternut squash with tahini yogurt & gremolata
Enjoy our hasselback butternut squash as a veggie Christmas main. It’s spiced with cinnamon and nutmeg, and served with a zingy citrus and herb gremolata
- Serves: 10 persons
- 3medium butternut squash, halved vertically, peeled and deseeded
- 6star anise
- 5tbsp olive oil
- 1tsp ground cinnamon
- ½nutmeg, grated
- 3tbsp light brown soft sugar
- 100g natural or plant-based yogurt
- 100g tahini
- 1lemon, zested and juiced
- 2large handfuls of flat-leaf parsley, leaves picked and finely chopped
- 1orange, zested, plus 1⁄2 juiced
- 1garlic clove, crushed
- 3tbsp dried cranberries
- 4tbsp pomegranate seeds
- 5tbsp flaked almonds, toasted
Step 1Heat the oven to 200C/180C fan/gas 6. Working with one squash half at a time, put on a chopping board with a wooden spoon on either side. Using a large, sharp knife, cut slices crosswise along the length of the squash at ½cm intervals, cutting through only until you reach the spoon handles. Arrange the squash on two baking trays lined with baking parchment, flat-side down. Drop a star anise into the cavity of each half, then drizzle over 3 tbsp of the olive oil. Combine the cinnamon, nutmeg and brown sugar, then rub this all over the squash halves. Roast for 45 mins until soft, basting with any roasting juices after 30 mins. If the squash starts to burn, cover loosely with foil and return to the oven. Leave to cool slightly.
Step 2Meanwhile, make the gremolata. Put the parsley in small bowl and mix with the rest of the olive oil, the orange zest and juice, garlic, dried cranberries and pomegranate seeds. Set aside.
Step 3Mix the yogurt and tahini with the lemon zest and juice in a separate bowl. Season and stir in 1-4 tbsp water to loosen until it’s the consistency of double cream.
Step 4Just before serving, stir the almonds through the gremolata. Arrange the roasted squash halves on a serving platter, then top with the tahini yogurt and gremolata.