- Milled salt and pepper
- Olive oil
- 3 T (45 g) butter
- 3 T honey
- 1 T sherry vinegar
- 4–8 bay leaves, dried
- Smoked Maldon salt, for sprinkling
Preheat the oven to 190 ̊C.
Halve 2 butternut squash lengthwise and clean out the seeds and fibres. Peel the halves carefully with a vegetable peeler to expose the brightly coloured flesh, and season and oil all over. Place cut side down on a baking sheet lined
with baking paper.
Bake for 20 minutes until slightly softened. Remove from the oven and and allow to cool for 5 minutes. Cut the butternut Hasselback style – making deep slits across, close together – nearly all the way through to the bottom. Return to the oven and bake for another 10 minutes.
Simmer the butter with the honey and vinegar for 1–2 minutes. Spoon about two thirds of the mixture over the squash. Tuck the bay leaves in between the slices.
Return to the oven and bake for approximately 20 minutes until tender and glazed, basting once or twice with the remaining glaze.
Sprinkle with smoked Maldon salt to taste.
Think that you'd rather stick to the original? Get the Hasselback potatoes recipe here.