Hassleback butternut squash with cauliflower puree

Serves 4 as a side, or 2 as a main dish.

I first discovered Hasselback potatoes in Austria at a small village restaurant; I love them so much, I love all potato but think they are my ultimate fave! This version is a twist on the classic, the idea of creating a fan like pattern is to open up the flesh and slightly perfume with fresh herbs. This recipe is a fantastic side dish for a roast chicken or as a main course for the veggies amongst us. I've included vegan edits to make it work for everyone. 

For the squash, 

1 large butternut squash cut in half long ways and seeds scooped out

1 tablespoon extra virgin olive oil

Salt + pepper 

1 red chilli, finely sliced

2 tablespoons maple syrup

1x tablespoon honey (optional, add extra maple if keeping it vegan)

2 tablespoons unsalted butter (optional, use olive oil if keeping it vegan)

2 tablespoons apple cider or white wine vinegar

10 sprigs of soft lemon thyme 

8 large sage leaves 

Cauliflower Puree,

Half a head of cauliflower

1 veg stock cube
1 garlic clove, peeled

Knob of salted butter or glug of extra virgin olive oil 

Salt  + pepper 

Preheat oven to 200 degrees 'C

Coat the squash halves with olive oil and rub in sea salt. Place on a roasting tray and roast for 15-20 mins. 

Meanwhile, cut your cauliflower into florets and add them along with the garlic clove to a pan, boil for 10 minutes with one vegetable stock cube until tender. Remove the cauliflower and garlic with a slotted spoon. In a high sided pot, puree the whole lot with a spoon full of stock from the pan with a stick blender, add salt and pepper to taste. I like to add a knob of butter as well but use olive oil if you want this to be vegan. Keep warm and turn your attention back to the squash. Remove from the oven and check its on its way, you should be able to easily press a knife through the thin end of the flesh. 

To make the glaze tip all the ingredients to the pan and let it reduce down on low for 10 minutes, it will be a light brown nutty colour and quite sticky, it should coat the back of a spoon.

Remove from the roasting pan  and on to a board, place a chopstick either side of the squash. Take a sharp knife and use a fork to steady it. Push your blade along the whole width of the squash, using the chopsticks to stop you cutting all the way through. Don't freak out if you cut all the way through, it's not the end of the world, just squish it back together. 

Using a spatula, return the squash to the roasting dish and using a pastry brush paint the squash all over, making sure you get into all the nooks and crannies. Pop your thyme sprigs sporadically and the same with the sage. Turn the oven down to 180'C and put the squash back in for around 40 minutes, basting every 10 minutes. 

Having basted the squash, it will now be beautifully golden and sticky, slice up some red chillies and sprinkle over the top. 

Spoon the cauliflower puree onto a serving plate and top with a whole squash half, sprinkle with a little more lemon thyme and serve. Bloody lovely!

Enjoy x