British

Roasted hasselback butternut squash pumpkin with thyme, pecan & pomegranate

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Method

1. Preheat the oven to 220°C and take a baking tray just a bit larger than the two squash halves.
2. Cut the butternut squash in half lengthwise, trying to keep the two halves as even in size as possible (for even cooking). Scoop out the seeds and pulp from the squash and discard. Using a vegetable peeler, peel off the skin.
3. Place on a prepared baking sheet, cut side down. Brush squash with oil and sprinkle with salt and pepper. Cook in preheated oven for 20 minutes. Remove from oven and allow to cool for 5 minutes.
4. Remove squash halves to a cutting board. Using a sharp knife, cut slits 0.5cm apart in the squash, cutting almost but not all the way through.
5. Return cut squash to the same baking sheet. Heat the maple syrup and butter in the microwave. Stir well to combine. Brush squash with maple/butter mixture and sprinkle with salt and pepper. Sprinkle dried thyme leaves over squash, trying to get in the slits. Pour 85ml of water into the pan, then return to the oven for 15 minutes. Remove from oven, baste with more maple/butter mixture. Add another 80ml of water to the pan and return to the oven for a further 15 minutes.
6. Remove from oven. Tuck 2 or 3 thyme sprigs between a few slits in each squash half. Add pecans and pomegranate kernals to remaining maple/butter mixture and stir to combine.
7. Drizzle a bit of maple syrup over each half, making sure to get the solid ingredients on top too. Sprinkle with finishing salt.

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