Hasselback Squash



Hasselback potatoes are a fun way to cook potatoes if you are bored of the usual chips, wedges and mash. The following recipe uses the same technique and made it into a main meal by creating a Hasselback butternut squash. If you wanted to make this into a vegetarian recipe then you can simply leave out the Parma ham.


Ingredients for 1 portion:

½ butternut squash, seed scraped out

2 slices of parma ham, each halved

20gr feta cheese, crumbled

1tsp dried oregano

Olive oil

Salt & pepper


Method:

  1. Preheat the oven to 190°C/ gas mark 5

  2. Cut four v-shaped slits into the squash, making sure you don’t cut all the way through

  3. Fold the pieces off Parma ham in half and lay one in each slit, then fill with a combination of crumbled feta and oregano, pressing it into the slits using your fingers.

  4. Drizzle with olive oil and season with salt and pepper

  5. Bake in the oven on a baking tray for about 30 minutes, until the squash, is cooked all the way through


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