Hasselback Roasted Butternut Squash, with Sunflower Basil Pesto & Almond Crumb (v/vg)
We usually associate the ‘hasselback’ with the potato. The name derived from Sweden, potato a la hasselbacken, ‘hasselbackenpotatis’ the Swedish name for a baked potato.
These impressive little potatoes originated in 1953 by trainee chef Leif Ellison, at Hasselbacken restaurant in Stockholm.
With their thinly cut through fanned slices, which can be an adopted technique that works just as well both with root vegetables, to create an elegant main dish or a side dish accompaniment.This is a simple dish to make that not only tastes amazing but also looks quite elegant on the plate. Quite a showstopper when brought to the table. This can be eaten as a delightful side dish or as a satisfying main dish. As the squash roasts in the oven, the slices fan out creating a soft centre with a crispy edge. The combination of the lime and chilli dressing and the fresh basil pesto, with the almond crunchy crumb texture, works very well to compliment and balance out the flavours of the earthy squash.
I find a bowl of simple sautéd tossed kale or green beans with the almond crumb goes very well, or add a winter red cabbage salad an ideal accompaniment.
The fresh pesto will last a few days in the fridge in an airtight jar. It’s a lovely versatile addition to roasted vegetables or a warm bowl of pasta. It’s also great as a topping to a big bowl of tomato soup. It’s always handy to have a jar in the fridge,as a real go to, to rustle up a quick evening meal when your short of time, with those fridge leftovers.
Happy cooking, N x
Serves 2 as a side, 4 as a main | Time: 1hr
Ingredients
1 medium butternut squash
1 fresh red chilli or 1/2 tsp dried chilli flakes
1 fresh lime
1 tbsp unsalted butter or olive oil
Salt & pepper seasoning
Sunflower Basil Pesto
100g raw sunflower seeds
2 cloves garlic, minced
75g parmesan cheese or a vegetarian hard cheese (you can also use a vegan hard cheese if preferred or omit it altogether)
2 big handfuls of fresh basil leaves
5 tbsps good olive oil (more for consistency)
Salt & pepper seasoning
Juice & zest of 1 lemon
Almond Crumb
50g blanched almonds
75g panko breadcrumbs
1 tbsp fresh chopped basil
Salt & pepper
25g parmesan or vegetarian hard cheese
Note, if choosing to keep this recipe strictly vegan, I have included in the recipe where to omit or substitute ingredients. I find it easier to just leave them out, as with this recipe it doesn’t alter the recipes consistency or taste a great deal.
Method
Preheat the oven 200C fan or Gas Mark 4.
Peel the butternut squash and cut in half down the length of the squash and deseed. Lay the squash flat side down. Starting from the end cut slices along the whole squash an inch apart, stopping before you cut through. You want the squash to stay intact. I find using two wooden spoons one either side of the squash, avoids you cutting through when slicing down. When your knife hits the wooden spoons it stops you from cutting right through the squash, creating the hassleback affect. Lay the squash on a lined baking tray.
In a bowl add the butter or oil, lime juice and zest,sliced red chilli and salt & pepper seasoning. Spread or pour over the squash. Cover the squash with a piece of foil. Roast in the oven for 40/50 minutes or until the squash is cooked, removing the foil half way through the cooking process.
To make your pesto, in a food processor add, the fresh basil, sunflower seeds, cheese (if using), garlic, lemon juice and zest and salt & pepper seasoning. Whizz slowly to combine, adding the olive oil gradually. Taste and add more oil for consistency and seasoning to taste if necessary. You may want to alter your pesto with more basil, cheese, lemon juice and or seasoning to your taste. You want a loose consistency, not to thick or to thin. Pop in an airtight jar in the fridge until the squash is ready.
Almond Crumb
Lightly toast the almonds in a dry frying pan until slightly toasted. Add the breadcrumbs to warm through. Pop in to bowl to cool, once cooled add the the fresh chopped basil leaves, cheese and seasoning.
When your squash is out of the oven, to plate up, drizzle a couple of tablespoons of the pesto over the squash, scatter the crumb mixture on top and drizzle with a little olive oil.
Serve with a simple kale or green veg dish.
