Hasselback Butternut Squash

4 2 ratings
Total time 60 mins
15 mins preparation time
45 mins cooking time

You may have heard of hasselback potatoes, well this is hasselback butternut squash! This impressive looking dish makes a nice vegetarian centrepiece for a meal, or serve it as an accompaniment. Make sure you don't cut the grooves all the way through!

Ingredients

4 portion(s)
1 
large butternut squash
2 
garlic cloves
3 tbsp
olive oil
2 tbsp
golden syrup (or agave syrup)
1 ½ tsp
grated ginger
Freshly ground pepper
1 
punnet of cress
Nutritional facts (per portion): 666 kJ  /  159 kcal
11.7 g Fat
4.5 g Protein
8.1 g Carbohydrates

Preparation

Step 1

Peel the squash. Cut the thick end in half at the centre and remove the seeds. Put the two halves together again and place on a baking tray. Make incisions into the flesh at 2-3 mm intervals, but don’t cut all the way through.

Step 2

Peel and crush the garlic, combine with oil, Kikkoman Ponzu, syrup and ginger and season with pepper. Brush half of the marinade onto the squash, taking care to ensure that it runs into the incisions. Bake the squash in a preheated oven at 180 °C (fan: 160 °C) for approx. 40-45 minutes, brushing occasionally with the remaining marinade.

Step 3

Place the pumpkin on a serving platter and drizzle the juices from the baking tray over it. Cut the cress out of the punnet, use as a garnish and serve.

Recipe-ID: 153

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Peel the squash. Cut the thick end in half at the centre and remove the seeds. Put the two halves together again and place on a baking tray. Make incisions into the flesh at 2-3 mm intervals, but don’t cut all the way through.

Peel and crush the garlic, combine with oil, Kikkoman Ponzu, syrup and ginger and season with pepper. Brush half of the marinade onto the squash, taking care to ensure that it runs into the incisions. Bake the squash in a preheated oven at 180 °C (fan: 160 °C) for approx. 40-45 minutes, brushing occasionally with the remaining marinade.

Place the pumpkin on a serving platter and drizzle the juices from the baking tray over it. Cut the cress out of the punnet, use as a garnish and serve.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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