Hasselback Butternut Squash with Tahini Yogurt

Name: Hasselback Butternut Squash with Tahini Yogurt
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 12
Ingredients: 3 butternut squash, halved lengthwise, peeled, and deseeded; 2 large handfuls flat-leaf parsley, finely chopped; 1 clove garlic, crushed; 5 tbsp olive oil; 100 g tahini; 100 g natural or plant-based yogurt; 1 lemon, zested and juiced; 1 orange, zested and half juiced; 3 tbsp light brown soft sugar; 1 tsp ground cinnamon; 1/2 grated nutmeg; 6 star anise; 3 tbsp dried cranberries; 4 tbsp pomegranate seeds; 5 tbsp toasted flaked almonds

This hasselback butternut squash is roasted until tender and caramelized, then finished with creamy tahini yogurt and a bright, jeweled gremolata. Warm spices, citrus, herbs, and toasted almonds make it an impressive vegetarian side for festive meals or dinner gatherings.

Servings12 Portions

Prep Time20 Mins

Cook Time60 Mins

Difficulty

Intermediate

Ingredients

butternut squash, halved lengthwise, peeled, and deseeded
3
flat-leaf parsley, finely chopped
2 large handfuls
garlic, crushed
1 clove
olive oil
5 tbsp
tahini
100 g
natural or plant-based yogurt
100 g
lemon, zested and juiced
1
orange, zested and half juiced
1
light brown soft sugar
3 tbsp
ground cinnamon
1 tsp
grated nutmeg
0.5
star anise
6
dried cranberries
3 tbsp
pomegranate seeds
4 tbsp
toasted flaked almonds
5 tbsp

Step-by-Step Instructions

Preheat the oven to 200C/180C fan/gas 6. Line two baking trays with parchment paper. Place one peeled squash half cut-side down on a chopping board with a wooden spoon on each side to stop the knife from cutting all the way through. Slice crosswise at about 5 mm intervals, then repeat with the remaining squash halves.

Arrange the squash halves cut-side down on the prepared trays. Place one star anise in the hollow of each half. Drizzle with 3 tbsp olive oil. Mix the cinnamon, grated nutmeg, and brown sugar, then rub the mixture over the squash so it settles into the cuts.

Roast the squash for about 45 minutes, or until tender and lightly caramelized. Spoon the pan juices over the squash after 30 minutes. If the edges darken too quickly, cover loosely with foil for the rest of the roasting time. Let the squash rest for a few minutes before serving.

While the squash roasts, make the gremolata. In a bowl, combine the chopped parsley, remaining 2 tbsp olive oil, orange zest, orange juice, crushed garlic, dried cranberries, and pomegranate seeds. Stir well and set aside.