Hasselback Butternut Squash

Created by @tarasvegantreats

There are so many wonderful ways to use butternut squash instead of blending into a soup, here they’ve been halved, peeled, scored & roasted with fresh parsley & garlic!


Ingredients:

• 1 butternut squash
• 5g flat leaf parsley
• 5 garlic cloves
• Drizzle of olive oil
• Sprinkle of sea salt

Method:

• Half your squash lengthways with a sharp knife
• Spoon out the seeds & stringy flesh
• Turn onto flat side and peel away outer skin
• Place onto baking dish that fits the squash snugly & slit repeatedly along the width, cutting almost all the way through
• Drizzle generously with olive oil & sprinkle with sea salt
• Roast for 25 mins at 200c
• Remove from oven and sprinkle on thinly minced garlic, return to roast
• for another15 mins until tender
• Garnish with finely chopped parsley & enjoy!