- Serves: 4
- 1 butternut squash
- 225g vegan butter
- 125g maple syrup
- 3 gloves of garlic
- 2 bay leaves
- 6 sprigs thyme
- 100g raisins
- 10 sage leaves
- 30ml good quality vermouth or white wine vinegar
- 60g smoked almonds or any other nut you like, chopped
If you’re looking for a lovely vegetarian showstopper to enjoy this easter, this fabulous recipe for Hasselback Butternut Squash with Smoked Almonds, Sage and Raisins is sure to delight.
- Pre heat the oven to 180 degrees
- Firstly, peel the butternut squash with a veg peeler, cut in half length ways and deseed each half.
- Place the butternut squash on a chopping board cut side down, place a wooden spoon either side of the squash as a guide so you do not cut all the way through and with a sharp knife slice thinly cutting across the squash starting from the bottom working your way to the top (the more slices you manage the better fan affect you will achieve)
- Once cut, place the butternut squash into a pan, flat side down, drizzle with olive oil, salt and pepper, then place into the oven for 35 mins until a small knife goes into the squash and feels soft.
- Whilst the squash is cooking, place 125g of butter into a pan, along with the maple syrup, garlic, bay leaf and thyme. Season well and gently heat until incorporated.
- In a separate pan place the remaining butter, sage and vinegar to infuse ingredients until the sage starts to goes crispy, then add the raisins and leave to cool on the side for later. Once cooled season with salt and pepper.
- Once the butternut squash is cooked, pour all the maple syrup mix and replace the squash into the oven for a further 15 minutes making sure you spoon the maple butter over the squash every couple of minutes. Remove from the oven and allow the squash to rest for 5 minutes.
- Place the butternut squash on a plate and spoon on the raisins, the crispy sage leaves and drizzle some of the sage butter over the top, sprinkle with the chopped smoked almonds and enjoy.