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Hasselback squash with sage pangrattato

Hasselback squash with sage pangrattato

This is how to take an everyday squash and give it the Cinderella treatment. Bonus points for the topping, which provides contrast and crunch.

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  • Serves4
  • CourseMain meal
  • Prepare25 mins
  • Cook1 hr 15 mins
  • Total time1 hr 40 mins

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Ingredients

  • 2 Essential Butternut Squash, halved lengthways and deseeded
  • 20g pack sage, leaves and stalks separated
  • 180ml olive oil
  • 4 tbsp dark brown soft sugar
  • 4 tsp smoked paprika
  • 2 tsp fine sea salt
  • 4 tbsp nonpareille capers, drained
  • 2 large slices sourdough, cut or torn into small chunks
  • 1 Cooks’ Ingredients Unwaxed Lemon, zest and juice
  • 1 large clove garlic, finely sliced
  • ¼ tsp chilli flakes
  • Mixed salad, to serve (optional)

Method

  1. Preheat the oven to 200°C, gas mark 6. Put 1 of the squash halves cut-side down on a board and, with a large, sharp knife, cut thin slits, about 0.5cm apart, all the way along it (it can help to put a wooden spoon on either side of the squash to guide you), leaving around 0.5cm intact at the base. Repeat with the remaining squash halves.

  2. Transfer the squash to a large baking tray, scattering the sage stalks around the edges. In a small bowl, combine 60ml oil, the sugar, paprika and salt. Divide ½ of this spice mix between the ­squash halves, rubbing it in to the slits, then roast for 1 hour 15 minutes, until tender and the skin is puckered and caramelised. Brush over the remaining spice mix halfway through cooking.

  3. Meanwhile, make the pangrattato. Put the remaining 120ml oil in a large frying pan; set over a medium-high heat. When hot, add the sage leaves and cook for 2-3 minutes, until golden and crispy. Use a slotted spoon to transfer to a plate lined with kitchen paper, then return the pan to the heat. Add the capers and fry, stirring often, for 3-4­ minutes until crispy. Transfer the capers to the lined plate, leaving the oil in the pan.

  4. Scatter the bread into the pan and allow it to soak up the oil. Fry, stirring often, for 6-8 minutes, adding ½ of the lemon juice halfway through, until golden and crisp. Turn off the heat, then stir in the garlic and cook, stirring gently, in the residual heat of the pan (this will prevent it burning). Add most of the lemon zest and chilli flakes, then return the capers and sage leaves to the pan. Season and set aside.

  5. Once the squash halves are cooked, carefully transfer them to a serving platter, discarding the sage stalks. Squeeze the remaining lemon juice over the squash, then scatter over the pangrattato followed by the reserved chilli flakes and lemon zest. Serve immediately with a dressed green salad, if liked.

Cook’s tip

Make a double batch of the spice mix and keep in a jar for up to 5 days – it makes a great rub for a chicken or joint of beef. Scatter over the meat the day before you cook it, then keep in the fridge.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,053kJ/ 732kcals

Fat

43g

Saturated Fat

6.3g

Carbohydrates

70g

Sugars

53g

Fibre

11.1g

Protein

10g

Salt

3.5g

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