Roast Revolution by Kathy Kordalis

Author:Kathy Kordalis
Language: eng
Format: epub
Publisher: Ryland Peters & Small
Published: 2017-03-02T16:00:00+00:00

HASSELBACK BUTTERNUT SQUASH

4 tbsp/½ stick butter, softened

4 large freshly chopped sage leaves, plus about 6 small sage leaves for stuffing the slits

1 garlic clove, finely grated

½ nutmeg, freshly grated

1 large butternut squash

4 fresh bay leaves

4 sprigs fresh lemon thyme

sea salt and freshly ground black pepper

Preheat the oven to 180°C (350°F) Gas 4.

In a bowl, mix together the butter, chopped sage, garlic and nutmeg and a pinch each of salt and pepper.

Peel the squash, cut in half lengthways and remove the seeds. Place the squash halves, cut-side down, on a chopping board with a wooden spoon either side. Cut slits 3-mm/⅛-inch apart down each squash half, using the spoon handles to avoid cutting all the way through. Insert a few small sage leaves, the bay leaves and lemon thyme sprigs in the slits. Season and brush each with ½ tsp of the butter mixture. Roast in the preheated oven for 65–75 minutes, brushing on more butter every 10 minutes, until tender.

SERVES 4–6

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