Hassleback Squash
Hassleback squash fun way to prepare squash. It makes a pretty side or main dish. I have added sage and garlic in this version as I love the combination but you can of course replace the sage with other herbs like rosemary or thyme, too.
Ingredients
1 squash
60 g butter (to turn this recipe vegan simply replace butter with 3 tbsp sunflower oil)
2 garlic cloves
10-15 small sage leafs
salt
olive oil
Method
Preheat oven to 220 °C.
Peel 1 squash, cut off the ends, half lengthwise using a sharp large knife, then scoop seeds out with a spoon.
Place squash halves on a baking tray or into a baking dish and brush with olive oil and sprinkle both sides with 2 tsp salt.
Place on middle oven rack for 18-20 minutes or until the squash has softened enough for a knife to slide through.
5. In the meantime: Melt 50 g butter in a small saucepan. Add 2 minced garlic cloves and fry in a pan for 30 seconds. Now add 10-15 small sage leaves and fry for about 1 minute until they become crispy. Take sage butter off the heat and set aside.
6. Place squash on a cutting board and use a sharp knife to cut narrow slits into the squash. Be careful not to cut all the way through to the bottom.
7. Return squash to baking tray, brush with sage butter and return to the oven for a further 40 minutes or until the squash has fully softened and nicely browned.
8. Warm-up sage butter again and drizzle over the squash.
9. Serve warm as a side or a main.
Enjoy!
