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Hasselback Autumnal Squash with Mascarpone and Chilli Lime Honey Drizzle

Recipe

Serves: 4 | Prep time: 15 minutes | Cooking time: 1 hour 15 minutes

Side | Vegetarian | Fusion

Ingredients

  • 1 Butternut Squash, peeled, de-seeded and sliced in half lengthways
  • 40g Mascarpone or Ricotta
  • 10g Seed Mix
  • 2 tbsp Honey
  • 1 tsp Chilli Flakes
  • 1/4 tsp White Wine Vinegar
  • Zest of 1/2 Lime
  • 1 Vegetable Stock Pot
  • 2 tbsp Olive Oil
  • 1 tsp Dried Mixed Herbs
  • Salt and cracked Black Pepper to season  

Method

  1. Preheat the oven to 220°C. Line a baking tray with baking paper.
  2. Make the honey drizzle by mixing the chilli, vinegar, lime zest and honey in a small jar.
  3. Place the squash halves cut side down and lay chopsticks lengthways either side of the squash. This will stop your knife slicing all the way through the squash. Make widthways cuts 0.5cm apart all the way down the squash. Repeat this with the other half of the squash.
  4. Take the stock cube, mix it with the oil and the dried herbs, and brush this onto the squash. Place the squash onto the lined baking tray and bake for 1 hour, basting with the juices every 20 minutes. Remove from the oven once the flesh is tender and the squash is golden with a little charring.
  5. Spoon over the cheese, sprinkle with seeds and drizzle over the honey and season generously.