Harissa Hasselback Butternut Squash

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

Very likely that you have seen the cute roasted Hasselback potatoes before, but you can also use this technique on a many other vegetables, for example, eggplants, tomatoes, and butternut squash! Slow-roasting in paprika sauce, and the use of harissa oil, smoked paprika and honey help intensify the flavour, esp. the sweetness of butternut squash. The final result is sure to impress the guests and looks really delicious and elegant as a vegetarian centrepiece, particularly with the simple yet yummy Feta and carrot top topping. Don't you just love the colour contrast? However, if you are going to serve this to vegans, just leave out Feta and use pomegranate seeds, nuts and mint instead.

	Easy Roasted Bell Pepper Sauce
1 / 800 g Butternut squash, peeled, halved lengthways and seeds scooped out 650-800 g Roastged bell pepper sauce (or your favourite pasta sauce or simply use canned tomatoes) 2 tbsp Harissa 2-3 Garlic cloves, smashed 1 tbsp Olive oil 2 tbsp Harissa oil Rosemary and sage 1 tbsp Runny honey 1/2 tsp Smoked paprika 100 g Feta, crumbled Carrot tops (or dill or parsley), chopped	1 jar / 640 g Roasted red peppers 1 Shallot, chopped 2 Garlic cloves 1 tbsp Olive oil 1 tbsp Apple cider vinegar 1/2 tsp Red pepper flakes 3/4 tsp Italian seasoning Salt and black pepper to taste

1. In a large blender or food processor, combine all ingredients for the sauce, including the liquid from the roasted peppers, and process for 20 seconds or longer if you prefer a smooth sauce. I am just fond of a slightly chunky sauce. Set aside.
2. Preheat the oven to 200C/400F. Put a squash half flat-side down on a chopping board between two wooden spoon handles or chopsticks. Cut down in 1/2cm intervals (the spoon handles will stop the knife going all the way through). Repeat with the other half.
3. Put the roasted bell pepper sauce, harissa, garlic and 1 tbsp of olive oil in a large baking dish, season well and stir. Put the squash halves into the dish, flat-side down on top of the sauce. Slot the rosemary and sage into the gaps, drizzle with the harissa oil and season well. Cover the dish with a large sheet of foil then cook for 30 minutes.
4. Remove the foil, drizzle over the honey and sprinkle with smoked paprika. Roast for a further 30-40 minutes or until the squash is completely tender. Sprinkle over the feta and carrot top to serve.

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com