HASSELBACK BUTTERNUT SQUASH WITH HARISSA

PERFECT FOR BONFIRE NIGHT

This is a very simple recipe to put together and looks rather impressive. I love this with some sautéed garlicky kale and either roast chicken or a fillet of fish, but it would work equally as well with a beany veggie stew. I hope you enjoy!

INGREDIENTS:

1 medium butternut squash, peeled & sliced lengthways, seeds removed

2 tbsp extra virgin olive oil

Salt and pepper

2 tbsp harissa

1 tbsp honey

2 tbsp pumpkin seeds

1 handful feta, crumbled

3 tbsp mint leaves, torn 

METHOD:

1. Preheat the oven to 200ºC and line a roasting tray with baking paper

2. Rub half the oil over the squash halves and season with salt and pepper. Place the squash halves on the tray, cut side down, and roast for 15 minutes to soften.

3. Remove the squash and allow to cool for a few minutes. Place two chopsticks (or wooden spoons) on both sides of the squash lengthwise. Using a sharp knife, thinly slice the squash until it reaches the chopstick (this prevents the knife from going all the way through). Repeat with remaining squash.

4. In a small bowl, stir together the harissa paste, honey, and remaining oil. Brush half of the mixture on the squash and place back in the oven for 20 minutes. Remove the squash, brush with the remaining harissa mixture and bake for another 16 to 20 minutes, until cooked through.

5. Place the squash on a large platter and sprinkle the pumpkin seeds, feta cheese, and mint over the top. Enjoy!

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