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Hasselback Squash with Smoky Butter and Hot Honey
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This impressive veggie dish is worthy of the Christmas table. Buttery roast squash with a smoky butter, topped with hot honey and salty rich cheese not only looks the part but tastes it too!Ingredients
Method
Ingredients
- 1 large butternut squash, peeled, deseeded and cut in half lengthways
- Oil, for brushing
- 1.5 tbsp butter
- 1/2 tsp Bart Chilli Flakes
- 1/2 tsp Bart Smoked Paprika
- 1/2 tsp Bart Sage
- 1/2 tsp Bart Thyme
- Bart Sea Salt and Black Pepper
For the hot honey:
- 40g pecans, roughly chopped
- 125ml honey
- 1 tsp Bart Chilli Flakes
- 1/2 tbsp apple cider vinegar
To serve:
- 75g Stilton cheese, crumbled
- Pinch of fresh thyme leaves
Method
- Preheat the oven to Gas Mark 7 / 220C / 428F. Prepare the squash and lay cut side down on a chopping board. With a sharp knife, ‘hasselback’ the squash widthways by making deep incisions of 3-5cm in the flesh, without cutting all the way through. Carefully place into a lightly oiled roasting tin.
- In a small pan, melt the butter over a gentle heat and add the chilli flakes and smoked paprika. Swirl in the pan for 1-2 minutes to release the fragrance, then take off the heat and add in the sage and thyme. Mix and then pour slowly over the squash, ensuring as much as possible runs into the incisions. You may want to brush it over the ensure all the flesh is covered. Season well and place in the oven for 30 minutes.
- After 30 minutes, briefly remove the squash and baste with the juices in the tray. Return to the oven for a further 30 minutes. Whilst the squash cooks, toast the pecans in a dry pan, then remove from the pan and allow to cool.
- When the squash has 15 minutes left to cook, gently bring the honey to a simmer in a small pan with the chilli flakes. Once bubbles start to appear, remove from the heat and leave to infuse for 5 minutes. Stir in the apple cider vinegar. At this point, you can strain the honey to remove the chilli flakes and reduce the heat slightly, if you wish.
- Once the squash is a buttery golden colour and starting to char at the edges, remove from the oven. Mix the pecans into the hot honey and then pour the mix over the squash. crumble over the cheese and garnish with thyme sprigs.
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