Glazed Hasselback Butternut with Rose Harrisa
I love the intense earthy and aromatic flavours in this dish, it is both warming and comforting, perfect for the winter months.
The squash is rich in the antioxidant beta carotene and the fat from the feta cheese increases the body’s ability to absorb the beta carotene, making this dish a great choice for skin health, your joints and bones, gut and digestive health and cardiovascular system.
Serve as a main with a winter green salad or as a side with other Middle Eastern dishes.
Ingredients
I butternut squash
½ pack feta cheese or vegan equivalent
1 red pepper
1 red onion
1 bulb of garlic
2 punnets of heirloom tomatoes
1 tin of chopped tomatoes
2 tbsp Rose Harissa
2 tbsp maple syrup or honey
3 tbsp Dukkah
Bunch of Thyme
150ml veg bouillon (I pour water into the tomato can to get all the remaining juices out)
METHOD
Set the oven to 200c
Firstly prepare the Butternut squash by halving lengthways and removing the seeds
Using two wooden spoon place the butternut squash in the middle, cut size up and slice the knife until you hit the wooden spoons. This stops you from cutting all the way through
Evenly cut, thin slices all the way down the squash
Place on a lined baking sheet
In a bowl, add 3 tbsp olive oil, the honey and 1 tbsp harissa, mi well
Spread the glaze over the squash making sure it goes into the cuts
Sprinkle with half the dukkah
Bake in the oven for 30-40mins
Make the sauce by thinly slicing the onions and chopping the garlic
Dice the red pepper into 1 cm cubes
Cut one punnet of tomatoes in half leaving the other whole
In a oven proof dish add the tomatoes, peppers, onions and garlic and pour in some olive oil and chopped thyme, mix together
Add some sea salt and black pepper and bake for 15mins
In a bowl mix the tinned tomatoes with the remaining harissa
Add 150ml veg bouillon and stir again
Remove the tomatoes from the oven and pour on the tinned tomato mix
Add black pepper and some more salt and stir well
Place back into the oven for a further 15mins
When the squash’s time is up remove from the oven and place onto the tomato pressing lightly down
Return to the oven for another 30mins or until the butternut squash is golden and cook
Sprinkle with feta cheese, fresh thyme and dukkah
