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Cooks' Ingredients Sage20g
20gItem price
80pPrice per unit
40p/10g0 added
0 in trolley
Quantity of Cooks' Ingredients Sage in trolley 0
0 in trolley.
Autumnal roasted squash served hasselback style with spiced butter and crumbled feta or blue cheese.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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.
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.
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.
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 when made using specific products in recipe
Energy | 1,240kJ/ 298kcals |
---|---|
Fat | 19g |
Saturated Fat | 5.9g |
Carbohydrates | 22g |
Sugars | 12g |
Fibre | 6.3g |
Protein | 7.8g |
Salt | 0.4g |
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