Hassleback Butternut Squash

Name: Hassleback Butternut Squash
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: European
Ingredients: 2 tbsp olive oil; 1 butternut squash, peeled, halved lengthways and seeds scooped out; Flaky sea salt; 200g feta; 4 tbsp greek/natural yoghurt (full fat); 1 tbsp extra virgin olive oil; 100g unsalted butter; 2 large garlic cloves, finely chopped; 1-2 chillies, finely sliced; 1/2 lemon, juiced; 10g basil, finely sliced; Pinch of salt; 1-2 sliced red chillies; 10g basil, larger leaves finely sliced and smaller leaves kept whole

7 steps

Prep:15minCook:1h

Updated at: Sun, 14 Apr 2024 12:03:49 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories500.5 kcal (25%)

Total Fat42.8 g (61%)

Carbs22.8 g (9%)

Sugars5 g (6%)

Protein10.9 g (22%)

Sodium837.4 mg (42%)

Fiber3.4 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 Tbspolive oil

1butternut squash

peeled, halved lengthways and seeds scooped out

flaky sea salt

200gfeta

4 Tbspgreek yoghurt

full fat

1 Tbspextra virgin olive oil

100gunsalted butter

2garlic cloves

large, finely chopped

1chillies

finely sliced

0.5lemon juiced

10gbasil

10gbasil

larger leaves finely sliced and smaller leaves kept whole

Instructions

Step 1

Preheat the oven to 220c/200c fan. Line a baking tray with paper then add 1 tbsp olive oil.

Step 2

Put the butternut squash half cut side down on a chopping board between two large chopsticks or wooden spoon handles. Cut down in 1/2cm intervals, ensuring you don’t cut through all the way. The chopsticks/spoon handles will stop the knife going all the way through. Repeat with the other half. You’ll need a large and sharp knife to do this! FYI, if you’re struggling with this step (sometimes butternut squash are tricky to cut, read the note below!).

Step 3

Season the squash liberally with flaky sea salt on both sides and drizzle over the remaining olive oil. Place the squash cut side down on a baking tray then put it in the oven until the squash is tender and edges slightly crisp. This will take about 1 hour, but depending on the size of your squash it could be a bit quicker or take longer!

Step 4

For the feta yoghurt, blend the feta, yoghurt, extra virgin olive oil and 1 tbsp of water until smooth.

Step 5

For the garlic butter, in a small pan over a low-medium heat, melt the butter with a pinch of salt then add the garlic and chilli. Cook for two minutes, or until the garlic is golden. Remove from the heat then stir in the lemon juice and basil.

Step 6

Spoon the feta yoghurt onto a serving dish/large plate, top with the squash then pour over the garlic butter.

Step 7

NOTE: If you’re struggling with cutting the squash when it's raw, then the other option is to cut the squash after it's roasted for about 15 minutes. To do this: season the squash liberally with flaky sea salt on both sides and drizzle over olive oil. Place on a baking tray then roast the squash whole for 15-18 minutes, until softened slightly. Remove from the oven and place on a chopping board. Then, cut the squash as instructed above. Return the squash to the baking tray, scored sides up and continue roasting.

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