Want to try something a little bit different? Try our delicious recipe for Roasted Hasselback Squash with Sage and Pecans- simple, healthy and incredibly tasty!
Prep time: 5-10 minutes
Cook time: 60-75 minutes
- One large butternut squash
- 2 tbsp Ross & Ross Roast Potato Oil or BBQ oil
- 2 tbsp maple syrup
- ½ tsp Ross & Ross seasoning of choice (optional)
- Three bay leaves, torn in half
- Two handfuls pecans, roughly chopped
- 4 sprigs fresh sage, chopped
- 1 tsp butter (vegan or otherwise)
- Pomegranate seeds (optional)
- Start by preheating your oven to 210C, then line a baking dish.
- Use a peeler to peel your squash, removing the skin and the white flesh. Cut the squash in half length-ways, then scoop out the seeds (you can roast these later for a snack, if you like!).
- Drizzle each half with a touch of roasting oil, then season with salt and pepper. Place in the roasting tray and bake for 12-15 minutes, or until just starting to soften. Remove from the oven and allow to cool slightly (around five minutes). In the meantime, mix together the ingredients for the glaze, leaving the bay leaves aside.
- Once your squash has cooled, use a very sharp knife to slice the squash crosswise, cutting as deep as you can but without slicing through (hint: having chopsticks either side of your squash as you cut can help you to do this!)
- Return your squash to the baking tray, then slide the bay leaves between a few of the slices. Using a pastry brush, baste the squash with your glaze, then place back in the oven to bake for a further ten minutes.
- Baste again, then return to the oven to cook once more. Baste every ten minutes or so until cooked through and starting to caramelise – around 45-60 minutes. For the last ten minutes, sprinkle over the pecans as you baste.
- Now, make your sage by heating the butter in a pan. Add in the sage and fry quickly until crisp – be careful, it burns quickly! Remove from the heat immediately and set aside.
- Serve your squash warm topped with pomegranate seeds and crispy sage.