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Hasselback Butternut Squash With Jewelled Rice & Gremolata
This roasted hasselback squash looks absolutely beautiful. The rice is tossed with sprouts, fresh mint, dill, dried apricots, toasted pistachios, pomegranates and a red wine maple dressing, then piled high with sweet red onions, tender squash and a garlicky parsley dressing.
👥 4 Servings⏱️ Prep & Cook: 2h🔥 Cook: 2h👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●wooden spoon
📝 Preparation Steps
1
Preheat oven to 200°C / 180°C fan setting.
2
Cut each red onion into eight wedges, toss with oil and lay in a deep roasting pan.
3
Halve the butternut squash lengthways. Scoop out and discard the flesh and seeds (you can save and use these for a soup if you like). Peel the skin to reveal the orange flesh below. Lay the squash halves flat on a chopping board and slice into the flesh at regular intervals, without cutting all the way through - as squashes are quite tough, you might find it helpful to put two wooden spoons on either side of the squash to stop you from accidentally slicing all the way through.
butternut squash1
4
Lay each half on top of the onions, and drizzle with olive oil. Tuck the bay leaves into the cuts, season with salt and pepper, then cover the roasting dish with foil and bake in the oven for ⏱️ 30 minutes.
olive oil1 tablespoonbay leaves6
5
While the squash is cooking, prepare the rice to packet instructions, adding the shredded sprouts in the last few minutes to soften a little. Once cooked, remove from the heat and leave to one side until needed.
6
Prepare the gremolata. Finely chop the parsley, then combine with the remaining ingredients and taste for flavour, adding more salt or syrup if needed. Set aside until needed.
7
After ⏱️ 30 minutes, remove the foil from the roasting dish and drizzle the squash halves with the balsamic vinegar and maple syrup. Return to the oven for another ⏱️ 30 minutes and cook until soft, golden and cooked through.
balsamic vinegar2 tablespoonsmaple syrup2 tablespoons
8
To finish the rice, mix together the red wine vinegar, olive oil, maple syrup and a pinch of salt. Mix the dressing through the rice, along with the remaining ingredients, reserving a few herbs and pomegranate seeds to decorate.
olive oil1 tablespoonmaple syrup2 tablespoons
9
Spoon the rice on a serving platter, then pile on the onions and hasselback squash halves. Drizzle with the gremolata and scatter over the reserved herbs and seeds and serve.
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