Recipe: CHORIZO AND FETA HASSELBACK SQUASH
We've been experimenting recently with the Hasselback technique. Nothing looks quite so visually stunning as what we've mastered with a butternut squash. Make veg the centrepiece of your table with this epic recipe! The flavours from the oils of the chorizo lead to something quite special.
- 1 butternut squash
- 1 red chilli
- 2 tbsp butter, melted
- 2 tbsp olive oil
- 2 sprigs thyme
- 4 bay leaves
- 1 tbsp apple cider vinegar
- 50 g feta cheese
- 50 g chorizo, diced
PREHEAT THE OVEN
Preheat the oven to 190ºC.
PREPARED THE SQUASH
Peel the squash.
Roast for 30 minutes until just soft.
Carefully slice the butternut squash in half lengthways.
Slice the butternut squash (flesh side down) into 5mm slices, almost down to the bottom so that it holds together.
Slice the chilli and melt the butter, combine it with the olive oil.
Gently ease apart the slices and stuff in the chilli slices, thyme sprigs and bay leaves.
Place the squash onto a baking tray and drizzle over a little oil and melted butter so that the two halves are covered.
Raise the temperature of the oven to 220ºC.
FINISH AND SERVE
Stick the tray into the oven for 20 minutes, basting every 5 minutes until the squash is soft all the way through and a deep golden brown on top.
Drizzle over the vinegar and scatter over the feta and chorizo and cook for another 10 minutes before plating up and scattering over a few extra thyme leaves and fresh sliced chilli.
Serve one half per person as a side.
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