Hassle Back Butternut Squash

Enjoy this Hasselback Butternut Squash recipe, prepared with a garlic-lemon infused butter seasoning, accompanied with a tangy yoghurt sauce, toasted pine nuts, and fresh basil for a delicious and nutritious side dish that will pair with any roast meat.

Product: Gourmet Spice kit Thai Basil Stir Fry

Serves 4

Effort: Easy

Prep time: 15 mins

Cook time: 40 mins

Gluten free

Ingredients

• 1/2 butternut squash
• 1 tbsp olive oil
• 3 tbsp butter
• 1/2 tsp paprika
• 1 tsp Thai Basil Seasoning
• 10 basil leaves, chopped
• Salt, to taste
• Pepper, to taste

To serve

• 2 tbsp toasted pine nuts
• 1/2 cup natural yogurt
• Juice of half a lemon
• 1/2 tsp garlic powder

Instructions

1. Preheat the oven to 220C/ 200C fan.
2. Peel the butternut squash and remove the seeds.
3. Hasselback the butternut squash by making thin, even slices, stopping before cutting all the way through. You can achieve this by placing two wooden spoons or chopsticks on either side of the squash to guide your knife. Go slowly to ensure precision.
4. Soften 3 tbsp of butter in the microwave, then mix in the paprika and Thai Basil seasoning until well combined.
5. Place the butternut squash in a baking dish and baste thoroughly with the butter mixture. Roast in the oven for 20 minutes.
6. After 20 minutes, remove from the oven and baste again with the remaining butter mixture. Return to the oven and bake for another 20 minutes or until cooked through. Test with a sharp knife to check for tenderness.
7. While the squash is cooking, prepare the yogurt sauce by mixing together the natural yogurt, lemon juice, and garlic powder. Set aside until ready to serve.
8. Toast the pine nuts in a dry frying pan or air fryer, then set aside for serving.
9. Once the squash is done, remove it from the baking dish and baste once more with any remaining melted butter. Season with salt and pepper.
10. Dollop the prepared yogurt sauce over the squash, then sprinkle with toasted pine nuts and chopped basil leaves.

Hints & Tips

• Hassel backing is a technique for creating thin, even slices in potatoes or other items, allowing for additional flavourings and textures. This involves slicing the item thinly but not all the way through, creating a fan-like appearance.
• Use two wooden spoons or chopsticks to guide your knife when making Hasselback cuts, ensuring you don't slice all the way through.
• Optionally, roast the squash for 15 minutes before slicing to soften it and make the cutting process easier. This helps in achieving more precise cuts.
• Experiment with different types of paprika for varied flavor profiles. Options include sweet, Hungarian, smoked, or hot paprika.
• Fresh garlic can be substituted for garlic powder in the yogurt sauce, adjusting to taste. Keep in mind that fresh garlic will have a more pronounced flavor.
• Serve this dish as a side to roasted meats for a flavourful addition to your meal. It pairs well with dishes like roast chicken or lamb.
• Store leftovers in the fridge for 3-4 days in an airtight container. Reheat before serving if desired.