Creating thin slivers into a butternut squash not only makes it cook quicker but gives more surface area to soak up your dressing of choice – mine being a good quality garlic infused olive oil. It’s a real show stopper for a luncheon with friends and tastes just as good as it looks. You’ll also find my top tip for not cutting right through the butternut squash below. I really hope you find this useful.
- 1 butternut squash
- 1 bag of mixed salad leaves (about 90g)
- 100g cherry tomatoes, halved
- 50g feta cheese
- 2 tablespoons of olive oil
- 1-2 tablespoons of garlic infused olive oil
- Salt and pepper to taste
- Pre-heat your oven to 220.c.
- Peel, half lengthways and deseed the butternut squash.
- Place on a chopping board with chopsticks either side, and using a large knife cut your hasselback slices – the chop sticks will make sure you don’t cut right through the butternut squash which is pure brilliance!
- Place on a baking tray and drizzle each half with a tablespoon of olive oil and rub in. Season with salt and pepper before popping in the oven for 1 hour and 15 minutes – after which time the butternut squash should be tender and starting to crisp around the edges.
- Scatter the salad leaves on a large serving plate and top with the butternut squash (you’ll need a couple of spatulas to pick these up from the baking tray) and then scatter over the halved cherry tomatoes and crumble over the feta.
- Drizzle over your garlic oil as a dressing and season with more salt and pepper before diving right in.
This recipe serves 4 comfortably for a light lunch. Enjoy.