hasselback butternut squash with tahini yogurt & gremolata

Updated at: Thu, 17 Aug 2023 00:20:20 GMT

Step 1

1 Heat 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.

Step 2

Using a large, sharp knife, out slices along the length of the squash at ½m intervals, cutting through only until you reach the spoon handles Arrange the squash on two baking

Step 3

trays lined with baking parchment, cut-side down. Drop a star anise into the cavity of each haif then drizzle over 3 tbsp of the olive oil Combine the cinnamon nutmeg landibrown susar then rub this all over the squash halves Roast for 45 mins until soft basting with any roasting juices after 30 mins. fifthe squash starts to bars cover loosaly with for andreturn to the oven Leave to cool slightiy

Step 4

2 Meanwhile, make the gremolata Put the parsley in smallbow and mix with the rest of the olive oil, the orange zest and juice garlic, aried cranberries and pomegranate seeds Set aside.

Step 5

3 Mix the yogurt and tahini with the lomon zest and uice in a separate bowl Season and stirin

Step 6

1-4 tbsp water to loosen until its the consistency of double cream a Just before serving, stir the Almondstronantorend...

Step 7

Arrange the toasted sauash halves on a serving platter, then top with the tahini yogurt and gremolata

0 liked

0 disliked