Hasselback butternut

Hasselback butternut

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David Higgs's nutty Hasselback butternut works as a spectacular Christmas side or as a vegetarian roast main.


  • 2 whole butternuts, peeled, halved then sliced hasselback
  • a splash of water
  • 3 T honey
  • 2 T butter
  • sea salt and freshly ground black pepper, to taste
  • a handful sage, fried in butter until crispy, for serving
  • a handful pecan nuts, roughly chopped, for serving
  • chives, for serving

Cooking Instructions

1. Preheat the oven to 160°C.

2. Place the butternut into an ovenproof dish, add a splash of water, the honey and butter. Season, then cover with tin foil and bake for 30–40 minutes, or until the butternut is tender.

3. Increase the oven’s temperature to 200°C. Remove the foil, top the butternut with the pecans and roast until the butternut is golden brown.

4. Serve with the crispy sage and fresh chives.

Find the recipe for David Higgs's brie-baked cauliflower here. 

Find more butternut recipes here. 

Photograph: Jan Ras
Production: Bianca Strydom 

David Higgs Recipe by: David Higgs
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David Higgs is an acclaimed chef and restaurateur. He is the co-owner of top joburg restaurants Marble, Saint and the newly opened Zioux. He is also a judge on the third season of the competitive cooking show, My Kitchen Rules SA and is the author of cookbook and memoir, Mile 8. When he is not in the kitchen, he can be found riding his bicycle.

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