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Hasselback butternut squash with tahini yogurt & gremolata

Five servings of hasselback butternut squash with tahini yogurt & gremolata

Hasselback butternut squash with tahini yogurt & gremolata

Name: Hasselback butternut squash with tahini yogurt & gremolata
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: (10-12 as a side)
Ingredients: 3 medium butternut squash halved vertically, peeled and deseeded; 6 star anise; 5 tbsp olive oil; 1 tsp ground cinnamon; ½ nutmeg grated; 3 tbsp light brown soft sugar; 100g natural or plant-based yogurt; 100g tahini; 1 lemon zested and juiced; 2 large handfuls of flat-leaf parsley leaves picked and finely chopped; 1 orange zested, plus 1⁄2 juiced; 1 garlic clove crushed; 3 tbsp dried cranberries; 4 tbsp pomegranate seeds; 5 tbsp flaked almonds toasted

Philli Armitage-Mattin

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(10-12 as a side)

More effort

Prep: 20 mins

Cook: 1 hr

A star rating of 4 out of 5.1 ratingRate

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Enjoy our hasselback butternut squash as a veggie Christmas main. It’s spiced with cinnamon and nutmeg, and served with a zingy citrus and herb gremolata

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

3 medium butternut squash

halved vertically, peeled and deseeded
6 star anise
5 tbsp olive oil
1 tsp ground cinnamon
½ nutmeg

grated
3 tbsp light brown soft sugar
100g natural or plant-based yogurt
100g tahini
1 lemon

zested and juiced

For the gremolata

2 large handfuls of flat-leaf parsley

leaves picked and finely chopped
1 orange

zested, plus 1⁄2 juiced
1 garlic clove

crushed
3 tbsp dried cranberries
4 tbsp pomegranate seeds
5 tbsp flaked almonds

toasted

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Nutrition: Per serving (6)

kcal483
fat27g
saturates4g
carbs45g
sugars33g
fibre9g

high
protein11g
salt0.1g

Method

step 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. Using a large, sharp knife, cut slices crosswise along the length of the squash at ½cm intervals, cutting through only until you reach the spoon handles. Arrange the squash on two baking trays lined with baking parchment, flat-side down. Drop a star anise into the cavity of each half, then drizzle over 3 tbsp of the olive oil. Combine the cinnamon, nutmeg and brown sugar, then rub this all over the squash halves. Roast for 45 mins until soft, basting with any roasting juices after 30 mins. If the squash starts to burn, cover loosely with foil and return to the oven. Leave to cool slightly.
step 2

Meanwhile, make the gremolata. Put the parsley in small bowl and mix with the rest of the olive oil, the orange zest and juice, garlic, dried cranberries and pomegranate seeds. Set aside.
step 3

Mix the yogurt and tahini with the lemon zest and juice in a separate bowl. Season and stir in 1-4 tbsp water to loosen until it’s the consistency of double cream.
step 4

Just before serving, stir the almonds through the gremolata. Arrange the roasted squash halves on a serving platter, then top with the tahini yogurt and gremolata.

Recipe from Good Food magazine, December 2022

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