Hasselback Butternut Squash

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Step 1.

Preheat your oven to 215°C/419°F.

Step 2.

Start by peeling your squashes. Cut them in half and de-seed. Place them on a baking tray, flat side down. Add a generous drizzle of olive oil over the top and season with a pinch of salt and a grinding of pepper. Place into the oven for 15 minutes.

Step 3.

Once 15 minutes is up, take them out of the oven. It’s hasselback time. Take one butternut half and cut across the squash with about 0.5cm intervals, making sure that you stop before you hit the bottom of the squash. Repeat this for the remaining squashes (yep, it is spelt squashes). Place back in the oven for 20 minutes.

Step 4.

Take them out and baste the squashes with the juices in the tray. Whack back in the oven for a further 20 minutes.

Step 5.

Onto the chimichurri. Start by chopping your mint, parsley, chilli, red onion. Add everything into a small bowl as well as your red wine vinegar, oregano, capers, 5 tbsp of olive oil, a pinch of salt and a grinding of pepper. Mix together.

Step 6.

Toast your almonds until golden.

Step 7.

Once your squashes are done, take them out of the oven and serve with a quarter of the chimichurri sauce, a small handful of almonds and crumble a quarter of feta over the top. Repeat for your MOB and tuck in. Enjoy!

Make sure you don’t cut all the way through the squash.

2 Large Butternut Squash
1 Red Chilli
70g Flaked Almonds
50g Feta
Large Bunch of Parsley
Large Bunch of Mint
1 Tsp Dried Oregano
5 Tbsp Red Wine Vinegar
2 Tbsp Capers
1 Red Onion
Olive Oil