zoom Hasselback herbed squash with smoked paprika butter

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    Hasselback herbed squash with smoked paprika butter

    by Elly Curshen

    • Preparation time: 15 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 15 minutes 60 minutes 15 minutes

    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,
    to garnish


    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.  

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