Hasselback Squash with Walnut Crumb
Preparation time: 15 minutes
Cooking time: 1 hour
Serves: 2
Nutrition: Per serving
Energy
753 Kcal
Fat
49g
Saturates
5.6g
Sugars
24g
Salt
0.09g
A real hearty, show-stopping dish, yet so simple to make! For extra heat, add harissa paste to the walnut crumb.
Ingredients
1 butternut squash, peeled, halved and deseeded (1.3kg)
2 cloves garlic, sliced
3 tbsp olive oil, plus a drizzle
2 tsp ground cumin
1 tsp ground coriander
75g California Walnuts, chopped plus 25g
½ x 25g pack fresh coriander, chopped, plus extra to serve
2 tbsp chopped chives
1 lemon
150g edamame beans
Method
Preheat the oven to 200oC, gas mark 6.
Place 1 squash half, flat side down on a chopping board between 2 wooden spoons (to stop the knife cutting all the way through). Make cuts, 0.5cm apart all the way along the squash. Repeat with the other squash half and place both in a roasting tin, push the garlic slices randomly into the cuts.
Mix 2 tbsp oil with the spices and drizzle over the squash, bake for 40 minutes.
Mix the 75g walnuts, herbs, lemon zest and remaining oil together and sprinkle over the squash, bake for a further 20 minutes until golden and tender.
Meanwhile, stir fry the beans and remaining 25g walnuts in a drizzle of oil for 1-2 minutes, stirring in the juice of half the lemon at the end. Serve with the squash.