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Hasselback Squash with Pecans

Hasselback Squash with Pecan, Maple and Chilli


  • 1 butternut squash
  • 1 tsp olive oil

Basting mixture

  • 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
  • 2 tbsp chopped pecans
  • 150ml water

  1. Pre-heat the oven to 180Fan/200C.
  2. 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.
  3. Scoop out the seeds and peel the skin off.
  4. 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.
  5. Take out of the oven and allow to cool.
  6. Place the squash halves on a chopping board with two wooden spoons resting on the board along both sides of the squash.
  7. Slice thin slices down the length using the wooden spoons as a way to prevent you cutting all the way through the squash.
  8. Return the squash halves to the roasting dish.
  9. Mix the basting mixture together and spoon 2 tablespoons over the squash.
  10. Pour 50ml of water into the roasting dish and roast for 45 minutes.
  11. 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.
  12. For the last 10 minutes sprinkle the pecans over the top with a final basting.
  13. Decorate with fresh thyme leaves.

Delicious food photography by Rob Wicks of Eat Pictures.

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