Hasselback Squash
The festive season is a time of traditions & sharing. Families & loved ones gather around the table for a lavish meal made up of all kinds of exquisite dishes. In France, foie gras, blinis with smoked salmon & oysters give way to a roasted turkey served alongside a plethora of vegetable dishes before ending the feast on a sweet note, with the notorious ‘bûche de Noël’.
Although brought up in a French household, my family and I rejoice in our own ‘tradition’ of discovering new dishes & cuisines every year.
With that in mind, this seasons jolly 'Green Christmas 2022’ menu is filled with warming & flavoursome recipes for all to enjoy. A show-stopping plant-based menu that will keep you coming back for more! So let’s get to it…
This year’s ‘Green Christmas 2022’ main event features butternut squash in all its glory. A true show-stopper with its delicate looks, this Hasselback Squash simply melts in your mouth. Roasted and glazed with sage-butter, orange juice & toasted cumin seeds, this festive main will please even the pickiest of eaters!
✨Wishing you all a wonderful festive season filled with joy, loved ones & as always, good food! ✨
- Vegan Recipe -
HASSELBACK SQUASH
1 whole butternut squash
1 tablespoon of extra virgin olive oil
2 tablespoons of salted butter*
3 tablespoons of liquid honey**
3 tablespoons of fresh orange juice
1 teaspoon of dried powder ginger
10 sage leaves***
1 whole head of garlic
Salt
Freshly ground pepper
Handful of grains/seeds/nuts****
Preheat the oven to 200 °C.
Peel the squash and cut in half lengthwise. Scoop out the seeds.
Brush with 1 tablespoon of olive oil and season with salt and freshly ground pepper.
Place cut-side down on a baking sheet lined with parchment paper and roast until the squash begins to soften, approx 10-15 minutes.
Meanwhile, add the butter, honey, orange juice, ginger and sage to a small pot. Bring to a boil and then leave to simmer for 5 minutes, stirring occasionally.
Remove the squash from the oven and transfer to a cutting board. Let cool slightly.
Using a sharp knife, slice the butternut without going all the way through.
Return the squash to the baking sheet, scored sides up.
Brush with the glaze and add the sage leaves.
Slice 0.5-1cm off the top of the garlic head and drizzle with olive oil. Add to the baking sheet cut-side facing up and cover with aluminium foil.
Return baking sheet to the oven and roast for another 40-50 minutes, brushing the squash with glaze every 10-15 minutes.
Remove the squash and garlic from the oven and transfer to a serving dish.
Drizzle over the remaining glaze and top with a handful of seeds/ grains to taste - I used toasted sesame and pine nuts.
Serve warm.
Notes: *You can sub. the butter with a dairy-free alternative - e.g: margarine.
**You can sub. the honey with agave or maple syrup for a vegan option.
***You can sub. the sage with fresh thyme or rosemary.
****Use the grains/ seeds/ nuts of your liking - e.g: sesame, pine nuts, walnuts, pecans, pumpkin seeds, etc.
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