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Hasselback herbed squash with smoked paprika butter
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Serves: 4 as an accompaniment
1 medium Duchy Organic Butternut Squash (about 1.2kg), peeled, halved lengthways and deseeded
20 sage leaves
Small handful thyme sprigs
1 tbsp Duchy Organic English Salted Butter
1 tbsp extra virgin olive oil
Pinch of sweet smoked paprika
Pinch of pul biber or chilli flakes
Feta or Harrogate Blue cheese (or other vegetarian alternatives), to garnish
Roughly chopped toasted mixed nuts, to garnish fresh thyme leaves,
1. Preheat the oven to 220ºC, gas mark 7. Line a baking tray with baking parchment. Put one of the squash halves on a chopping board, cut-side down. Lay a chopstick on either side of the squash to stop your knife cutting all the way through. Use a large, sharp knife to make widthways cuts, 0.5cm apart, all the way along. Repeat with the other squash half.
2. Push the sage leaves and thyme sprigs into the incisions, using the tip of a table knife to push them nearly all the way in. Lay the herb-stuffed squash halves on the prepared tray.
3. Melt the butter in a small frying pan, then add the oil, paprika and pul biber or chilli flakes. Pour the spiced butter all over the squash. Roast for 1 hour, basting with any cooking juices halfway through, until the flesh is tender and the edges are starting to char.
4. Crumble the feta or blue cheese over the top (and melt if you wish), scatter over the mixed nuts and thyme leaves and serve immediately.
Typical values per serving:
vegetarian/1376μg vitamin A/1 of your 5 a day/high in vitamin A
This recipe was first published in September 2020.