I can’t believe that November is almost drawing to a close already! Christmas is just around the corner and, for those across the pond, Thanksgiving is here!
Anyway, if you’re anything like me, you’ll already be thinking ahead of what to make over the festive season – especially if you are the only one in your family (like me!) who is plant-based.
These Maple Roasted Hasselback Squashes are the first of my recipes in collaboration with the amazing guys at Ross & Ross Foods.
I’ll be making two recipes a month using their amazing products (which include Roast Potato Roasting Oil, and my favourite – Brussel Sprout Dust, which makes the BEST roasted sprouts!), proving that they don’t just need to be used on meat, and can create mouth-watering vegan and veggie dishes, too.
Anyway, back to the recipe…this Maple Roasted Hasselback Squash is the perfect side dish for Christmas or Thanskgiving!
The maple glaze brings out its delicious sweetness, while the pecans add a little crunch and bite. Meanwhile, the crispy sage…well, I think we can all agree that squash and sage are a match made in heaven, right?
Anyway, this one may take a little time to prepare (although this is mainly for peeling and slicing those hasselback slices – simple with my trick below!) but it looks spectacular and makes a great dish to wow your guests!
Happy Thanskgiving if you’re celebrating!
Maple Roasted Hasselback Squash With Pecans & Crispy Sage
- Serves 1-2
- One large butternut squash, cut in half length-ways
- For the glaze –
- 2 tbsp oil of choice (I used Ross & Ross BBQ oil)
- 2 tbsp maple syrup
- Three bay leaves, torn in half
- To serve –
- Two handfuls pecans, roughly chopped
- 4 sprigs fresh sage, chopped
- 1 tsp vegan butter
- Pomegranate seeds, to serve (optional)
- Start by preheating your oven to 210C, then line a baking dish.
- Use a peeler to peel your squash, removing the skin and the white flesh. Cut the squash in half length-ways, then scoop out the seeds (you can roast these later for a snack, if you like!).
- Drizzle each half with a touch of roasting oil, then season with salt and pepper. Place in the roasting tray and bake for 12-15 minutes, or until just starting to soften. Remove from the oven and allow to cool slightly (around five minutes). In the meantime, mix together the ingredients for the glaze, leaving the bay leaves aside.
- Once your squash has cooled, use a very sharp knife to slice the squash crosswise, cutting as deep as you can but without slicing through (hint: having chopsticks either side of your squash as you cut can help you to do this!)
- Return your squash to the baking tray, then slide the bay leaves between a few of the slices. Using a pastry brush, baste the squash with your glaze, then place back in the oven to bake for a further ten minutes.
- Baste again, then return to the oven to cook once more. Baste every ten minutes or so until cooked through and starting to caramelise – around 45-60 minutes. For the last ten minutes, sprinkle over the pecans as you baste.
- Now, make your sage by heating the butter in a pan. Add in the sage and fry quickly until crisp – be careful, it burns quickly! Remove from the heat immediately and set aside.
- Serve your squash warm topped with pomegranate seeds and crispy sage.
- Using a sharp knife, score your aubergines, creating a criss-cross pattern. Using a pastry brush, liberally brush the flesh with 1 tbsp oil (e.g olive oil or melted coconut oil). Slot the cloves of garlic into some of the scores.
- In a bowl, whisk the miso with a splash of water to make a paste – for a more intense miso hit (this is me!), simple rub the miso paste into the aubergine without the water. Brush over the aubergine, then place on the baking trays and place in the oven to roast for 40-55 minutes. After 30 minutes, check your aubergines – if they are browning too quickly, then cover with foil. They are cooked when they feel buttery soft.
- In the meantime, make your tahini dressing by whisking together all ingredients, seasoning to taste and adding more or less water as desired.
- Serve the aubergines warm, drizzled in the dressing and scattered with pomegranate seeds and fresh parsley.