Recipes
Hasselback Middle Eastern–Style Butternut Squash Tart
A festive tart with warming, Middle Eastern spices, creamy tahini yoghurt, and crunchy pomegranate. Fresh, lightly spiced, and perfect for sharing.
Serves: 4–6 as a starter or light main
Ingredients
Roasted squash
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1 medium butternut squash, peeled and deseeded
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1 tbsp cumin seeds
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1 tbsp smoked paprika
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1 tsp sumac
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Chilli flakes, to taste
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Salt and freshly ground black pepper
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2–3 tbsp rapeseed oil
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2 tbsp maple syrup
Tart base
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1 sheet ready-rolled puff pastry
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1 egg, beaten (for egg wash – omit for vegan)
Tahini yoghurt
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150 g coconut yoghurt (or any yoghurt)
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2 tbsp tahini
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1 tbsp confit garlic (or roasted garlic, mashed)
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Salt and pepper, to taste
Toppings
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Seeds from 1 pomegranate
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Pickled shallots, drained (spices removed)
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Chilli oil, to drizzle (optional)
Method
Place the butternut squash on a board, skin side up, and make small Hasselback cuts along the squash (do not cut all the way through).
Preheat the oven to 160°C (140°C fan). Place the squash on a large roasting tray.
Toast the cumin seeds in a dry frying pan for 1–2 minutes until fragrant and starting to pop.
Mix cumin seeds with smoked paprika, sumac, chilli flakes, salt and pepper, then loosen with rapeseed oil to form a paste.
Brush the spice paste generously over the squash, getting into the creases as best you can.
Roast for 30 minutes, or until tender all the way through.
Drizzle over the maple syrup and return to the oven for 2–5 minutes until lightly caramelised. Set aside.
Increase oven temperature to 190°C (170°C fan). Place puff pastry on a lined baking tray.
Score a 2 cm border (don’t cut through). Brush with egg wash (skip for vegan).
Bake for 10–15 minutes until puffed and golden. Leave to cool slightly.
Mix coconut yoghurt, tahini and confit garlic. Season well with salt and pepper (add lemon juice if you like).
Spread tahini yoghurt inside the pastry border. Arrange roasted squash on top (cut into smaller pieces if needed).
Scatter over pickled shallots and pomegranate seeds. Finish with a drizzle of chilli oil, if using.
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