Elevate mealtime with a tasty side dish of hasselback butternut squash. The honey, mustard and vinegar glaze is full of flavour and the chopped almonds adds a satisfying crunch to the dish. 

Method

1. Preheat the oven to 200°C (180° fan) | 400F | gas 6.

2. Brush the squash halves with oil and season with salt and pepper. Arrange, cut side down in a roasting tin, then cover with foil and bake for 20 minutes.

3. Meanwhile, heat the butter in a frying pan and fry the sage leaves for 30 seconds or until crisp. Remove from the pan with tongs and blot on kitchen paper. Set aside.

4. Transfer the butternut halves to a chopping board. Lay a chopstick on either side of the first squash half to stop you from cutting all the way through, then use a sharp knife to make 3 mm slices along the length. Repeat with the rest of the squash halves, then tuck a few bay leaves into the incisions.

5. Return the squash to the roasting tin, brush liberally with the sage-infused butter and cover again with foil. Bake for a further 20 minutes.

6. Add the honey, mustard, vinegar and smoked almonds to the remaining butter in the pan. Stir over a low heat until it starts to boil, then turn off the heat.

7. Uncover the squash and spoon the honey and almond mixture over the top. Return to the oven uncovered for 5 minutes or until the squash is tender and nicely glazed.

8. Transfer to a warm serving plate and garnish with the fried sage leaves and a sprinkle of sea salt.

 

 

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Ingredients

• 2 medium butternut squash, peeled, halved and seeds removed
• 2 tbsp olive oil
• 50 g butter
• a handful sage leaves
• a handful bay leaves

• 150 ml runny honey
• 2 tsp Dijon mustard
• 2 tsp cider vinegar
• 50 g smoked almonds, chopped