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Hasselback Squash with Leek and Apple Stuffing

The ‘hasselback’ method can transform boring side vegetables into the main attraction – it’s basically a way to make your veggies a bit EXTRA!

If you have no idea what I’m talking about, hasselback is where you thinly slice the vegetables, but keeping them intact, to allow them to infuse flavours such as garlic and fresh herbs, and to create a crispy outside with a perfectly soft inside.

Traditionally you would find hasselback potatoes, but pretty much any vegetable can be given this special treatment. My recipe is hasselback butternut squash, with a garlic and rosemary oil, and stuffed with a delicious leek and apple stuffing. This is a wonderful Sunday lunch centrepiece (particularly for Easter Sunday next weekend), and can be served with all the trimmings such as roast potatoes, broccoli, peas and gravy.

Find the recipe below.

 

Easter Squash Stuffed with Leek and Apple Stuffing

Serves 4

Stuffing Ingredients:

  • 1/4 loaf Sourdough Bread (150g), preferably a day or two old
  • 2 Leeks, sliced
  • 1 Celery Stalk, sliced
  • 1 Braeburn Apple, cored and chopped into 1 cm cubes   
  • 1 cup Vegetable Stock (250ml)
  • Salt and Pepper
  • 1/2 cup Walnuts, finely chopped
  • 2 tbsp Fresh Sage, chopped

 

Hasselback Squash Ingredients:

  • 1 Butternut Squash, halved, peeled, and seeds removed
  • 3 Garlic Cloves, peeled and minced
  • 2 Sprigs Rosemary, leaves picked
  • 3 tbsp Olive Oil
  • Pinch Salt and Pepper

 

Preheat oven to 170C

  1. Start by making the stuffing. Slice the bread into 1 inch cubes, place on a baking tray, and toast in the oven for 15 minutes until golden, giving the tray a shake half way through to prevent burning. Once toasted, set the bread aside and increase the oven to 200C.
  2. Fry the leek, celery, and apple in a little olive oil for about 7 minutes until softened. Turn heat down to low, and add the vegetable stock with the remaining stuffing ingredients including the toasted bread. Add more water if the stuffing gets too dry.
  3. Halve the squash, scoop out the seeds, and peel the skin. Rub a small amount of olive oil over the halves, and roast flat side down for 15 minutes.
  4. Pick off the leaves from the rosemary sprigs and mix together with the minced garlic, olive oil, salt and pepper and set aside.
  5. Once the squash has been roasting for 15 minutes, remove and place on a chopping board. Hasselback the squash by making slices along the whole length of the squash, leaving about 1cm free at the bottom to keep it intact.
  6. Cover the squash with the seasoned oil, making sure the rosemary and garlic get inside the slices. Fill the underneath hollow part of the squash with the stuffing and place face down on the baking tray. Pour over any remaining garlic and rosemary oil, and roast for 30 minutes.

 

Serving Suggestion – greens such as broccoli, kale or peas. Roasted potatoes. A protein such as tempeh, tofu or beans. Vegetarian gravy.

NS

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