Hasselback Squash with Pecan, Maple and Chilli
- 1 butternut squash
- 1 tsp olive oil
- 4 tbsp (60g) maple syrup
- Juice and zest of 1 lime
- 2 tbsp olive oil
- 1 tsp mild chilli flakes
- ¼ tsp salt
- 1 tbsp chopped thyme and extra sprigs for decoration
- Pre-heat the oven to 180Fan/200C.
- Cut the squash in half down the length, keep the stalk on and cutting through that as well so that you end up with two halves.
- Scoop out the seeds and peel the skin off.
- Rub with the olive oil all over the flesh, and place cut side down in a roasting dish lined wit baking parchment and bake for 20 minutes to soften slightly.
- Take out of the oven and allow to cool.
- Place the squash halves on a chopping board with two wooden spoons resting on the board along both sides of the squash.
- Slice thin slices down the length using the wooden spoons as a way to prevent you cutting all the way through the squash.
- Return the squash halves to the roasting dish.
- Mix the basting mixture together and spoon 2 tablespoons over the squash.
- Pour 50ml of water into the roasting dish and roast for 45 minutes.
- Every 15 minutes remove from the oven and pour 2 more spoons of the basting mixture over the squash and add more water if needed.
- For the last 10 minutes sprinkle the pecans over the top with a final basting.
- Decorate with fresh thyme leaves.
Delicious food photography by Rob Wicks of Eat Pictures.
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