Honey & almond Hasselback butternut

Name: Honey & almond Hasselback butternut
Prep time: 10 min
Cook time: 1 h
Yield: 6 - 8
Ingredients: 1 Large butternut or 2 small-medium butternuts peeled; olive oil; 50 gms butter; 10 – 15 sage leaves; 6 bay leaves; ½ cup Peels Macadamia honey; 2 tsp Dijon mustard; 2 tsp sherry vinegar; ½ cup of roasted almonds; Preheat the oven to 200C/400F

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Prep Time
10 mins
Cook Time
1 hr
Servings
6 - 8
Cuisine
Vegetarian

Honey & almond Hasselback butternut

Quade Mayo

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An impressive vegetarian Hasselback butternut recipe that is perfect as a festive holiday side

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Ingredients

Servings

1 Large butternut or 2 small-medium butternuts peeled and seeds removed
olive oil
50 gms butter
10 – 15 sage leaves
6 bay leaves optional
½ cup Peels Macadamia honey
2 tsp Dijon mustard
2 tsp sherry vinegar or red wine
½ cup of roasted almonds chopped
Preheat the oven to 200C/400F.

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Instructions

Halve the butternut lengthways through the middle and scoop out the seeds. I find using a wide vegetable peeler good for the skin, and an ice cream scoop does a good job of scraping out the seeds.
Rub the butternut all over with olive oil and season with salt and pepper. Lay the butternut on a large baking sheet (line the base with baking paper to help prevent burning) and seal well with foil. Roast for 20 minutes.
While the butternut is roasting, melt the butter in a frying pan. Once it starts bubbling, fry the sage leaves in one or two batches until they have sizzled and are crispy. Scoop them out of the butter and drain on paper towel. Take the brown butter off the heat and set it aside.
Remove the par-roasted butternut and place cut-side down on a wooden board. Place handles of two wooden spoons down the side of the butternut and cut thin slits through the flesh. The wooden spoons help prevent your knife from cutting all the way through.
Once the butternut halves are cut into Hasselback slices, place back onto the tray with the rounded side facing upwards and brush the surface with some of the brown butter you fried the sage in. Slot a few bay leaves in the cracks if you are using these. Seal the roasting tin with the foil again, and roast for a further 20 minutes.
While the butternut is roasting for a second time, make the glaze. In a small pot add the honey, mustard, and vinegar and bring it to a boil then take it off the heat.
When the butternut has finished the second roast, remove, and baste with the rest of the butter, ensuring that it drips through all the cracks. Brush the honey glaze over and return this to the oven uncovered to roast until starting to caramelize and when it’s cooked through. The length of time this takes all depends on how big the butternut is. brush the glaze over a second time to ensure it's all used up.
Carefully remove the Hasselback butternut from the tray using a long spatula or pastry lifter and place it on a platter to serve. Drizzle over any additional honey and sprinkle over the chopped almonds, a generous sprinkle of sea salt flakes, and the fried sage leaves.