Donna Hay’s hasselback squash recipe is topped with honey and almonds and stacked with bay leaves for a delicious seasonal twist.
1 x 1.8kg butternut squash, halved lengthways, peeled and seeds removed
1 tbsp extra virgin olive oil
2 tbsp malt vinegar
14 bay leaves
80g almonds, toasted and chopped
sea salt and cracked black pepper
Step 1 Preheat the oven to 220C/gas 7. Line a large baking tray with nonstick baking paper. Place half the squash, cut-side down, on a chopping board. Place a chopstick, lengthways, on each side of the squash. Using a sharp knife, carefully slice through the squash to the chopsticks at 5mm intervals. Repeat with the remaining squash half.
Step 2 Place the squash on the tray, cut-side down, and drizzle with the oil. Cover tightly with aluminium foil and roast for 1 hour. Uncover and roast for a further 20 minutes or until golden.
Step 3 Place the honey, vinegar and bay leaves in a small saucepan over high heat. Bring to the boil and cook for 4-5 minutes or until slightly reduced. Spoon half the honey glaze over the squash and place the bay leaves in the incisions. Roast the squash for a further 5-10 minutes or until tender and golden.
Step 4 Sprinkle the squash with the almonds, salt and pepper and drizzle with the remaining honey glaze to serve.
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Christmas Feasts and Treats by Donna Hay is published by Fourth Estate, price £20. To order a copy for £16 until 8 December, call 01603 648155 or go to mailshop.co.uk; p&p is free on all orders.
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