Gluten Free, Vegan
Hasselback butternut squash
25 mins
Easy
1 Serving
Hasselback roasting of vegetables is a technique most often associated with potatoes where it gives a nice crispy edge to the veg thanks to a number of incisions on its body. Here Jason shows how to use it on butternut squash.
Brilliant Bases Used In This Recipe
About This Recipe
Hasselback roasting of vegetables is a technique most often associated with potatoes where it gives a nice crispy edge to the veg thanks to a number of incisions on its body. It originated at a Swedish restaurant in the 1940s.
Here Jason shows how to use the technique on butternut squash. Butternut squash’s health-giving qualities are many. It is a great source of carotenes which in turn convert to vitamin A, also vitamin C, folate (or B9), B6 and B1 which all have antidepressant qualities.
In addition to that, squash has also been shown to have properties that may fight cancer and heart disease. Eating squash may also help protect against developing type 2 diabetes.
A tip here when it comes to nutrient value – the deeper coloured the squash, the more concentrated the nutrition will be.
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Ingredients
Nutrition Per Serving
Calories
45
Fats
0.1G
Carbs
12G
Protein
1G
Method
Pre-heat the oven to 180C/360F (fan) or 220C/430F (convection)
Peel the top half of the squash up to the bulbous part
Remove the top of the squash and split in half long ways
Use two wooden spoons either side of the squash to act as a brake
Cut through the squash as per the method seen in the video
Place on a baking tray cut-side up and drizzle with olive oil
Rub with our BBQ rub (see link below) or a selection of spices of your own choice
Place in the oven for 18-20 minutes until the flesh is soft
