Hasselback butternut squash with chestnuts, pomegranate and tahini

 

Method 1

Ingredients

For the pomegranate dressing

1 small garlic clove, peeled and finely grated

2 tbsp pomegranate molasses

2 tbsp clementine or orange juice

2 tbsp olive oil

For the tahini and herb sauce

10g/⅓oz fresh coriander (stalks and leaves)

10g/⅓oz fresh mint leaves

10g/⅓oz flatleaf parsley

4 tbsp tahini

2 tbsp clementine or orange juice

For the crispy ginger and onions

150ml/5fl oz vegetable oil, for frying

25g/1oz ginger, peeled and cut into thin matchsticks

1 medium onion, halved and finely sliced from top to root

For the hasselback butternut squash

1 medium butternut squash (about 1.1kg/2lb 8oz)

2 tbsp olive oil

1 tsp mixed spice

180g/6oz whole cooked chestnuts, roughly chopped

salt and freshly ground black pepper

To serve

1 pomegranate, seeded (about 100g/3½oz seeds)

1 red chill, deseeded and finely sliced

To make the pomegranate dressing, mix together the garlic, pomegranate molasses and clementine juice in a small bowl. Season with salt and pepper and whisk in the oil. If making the day before, store in an airtight container in the fridge and bring out 1 hour before serving.

To make the tahini and herb sauce, roughly chop half of the coriander, mint and parsley, and set aside to decorate the dish at the end. To keep it all fresh, store in the fridge covered with a damp piece of kitchen towel.

Finely chop the remaining herbs and place in a small mixing bowl. Whisk in the tahini and clementine juice then add 6 tablespoons water, stirring to combine. Season with salt and pepper. If making the day before store in an airtight container in the fridge and bring out 1 hour before serving.

To make the crispy ginger and onions, lay a double layer of kitchen paper on a plate. In a small saucepan over a medium heat, warm the oil to 170C or until hot enough to make a piece of ginger sizzle when dropped in. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the ginger matchsticks until they turn golden (2–3 minutes) then scoop out with a slotted spoon and lay on the paper to drain.

In the same saucepan, with the oil still hot, fry the sliced onions, stirring often, until light golden (3–5 minutes). Remove using a slotted spoon, place on the kitchen paper and spread out to cool. If making the day before, store in an airtight somewhere cool and dry (but not the fridge).

To make the hasselback butternut squash, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper.

Wash the squash, pat dry, then cut in half lengthways and scoop out the seeds. Place one half of the squash flat-side down on a chopping board and lay a wooden spoon along each long edge. Make cuts down at 1cm/½in intervals across the squash – the spoons will prevent you slicing all the way through. Repeat with the other half.

Rub the squash all over with the oil and season with salt and pepper. Sprinkle ½ teaspoon mixed spice over each of the flat sides and place on the baking tray, flat sides down. Roast for 30 minutes, then scatter the chestnuts onto the tray and return everything to the oven for a further 20–30 minutes, or until the squash is soft when pierced with a knife.

To serve, spread the tahini sauce onto a serving platter and place the hot roasted squash, and chestnuts on top. Pour over the pomegranate dressing then scatter over the pomegranate seeds, roughly chopped herbs, sliced chilli and finally the crispy ginger and onions.

Recipe tips

The skin of the squash is edible and helps keep the flesh moist when roasting, but if you prefer you can use a peeler to remove it before slicing and cooking.

The pomegranate dressing, tahini and herb sauce, and crispy onions and ginger can all be made up to a day in advance. See recipe method for best way to store each.

Method 2

Ingredients (serves 4 as a main or 6 as a side)

1 medium butternut squash, halved lengthways, seeds removed

2 tbsp olive oil

1 tsp ground cumin

1 tsp ground cinnamon

Salt and pepper, to taste

🟤 For the topping:

100g cooked chestnuts, roughly chopped

1 small bunch parsley, finely chopped

100g pomegranate seeds

2 tbsp toasted sesame seeds (optional)

🤍 For the tahini drizzle:

2 tbsp tahini

1 tbsp lemon juice

1 small garlic clove, finely grated

2–4 tbsp water, to thin

Pinch of salt

🧑‍🍳 Instructions

Prep the Squash:

Preheat oven to 200°C (180°C fan) / 400°F / Gas 6.

Peel the squash halves and carefully make thin slices across the top (hasselback-style), stopping just before cutting all the way through. You can lay wooden spoons on either side as a guide.

Season and Roast:

Mix olive oil with cumin, cinnamon, salt and pepper.

Brush over the squash, getting into the cuts as much as possible.

Place cut-side down on a lined baking tray and roast for 45–55 minutes, or until tender and golden. Baste with pan juices a couple of times during cooking.

Make the Tahini Drizzle:

Whisk together tahini, lemon juice, garlic, and salt. Add water gradually until the sauce is smooth and pourable.

Assemble:

Carefully place the roasted squash on a serving platter.

Drizzle with the tahini sauce.

Scatter over chopped chestnuts, pomegranate seeds, parsley, and sesame seeds.

Serve:

Enjoy warm or at room temperature as a main, side, or festive vegetarian option.