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This recipe for Hasselback Hoisin Butternut Squash was created by Chef Paul Niddrie. Paul recently joined The Essential Ingredient Newcastle as head of wholesale and has been working with food for over 10 years. He trained out of Hamilton TAFE before working eateries in the Hunter Region, such as Muse Kitchen and restaurant Flotilla. His approach to cooking is all about knowing how to create incredibly flavourful food using seasonal, local produce. Without sounding cliché; he very clearly has a deep love affair with food and for bringing people joy through the art of cooking.
On creating this recipe, Paul stated:
“I like this as a very easy, simple side dish to serve at your Christmas dinner table. If you like, you can always add crushed hazelnuts, chopped parsley and a little honey to finish. Keep it rustic!”
Place the butternut squash onto a chopping board, with the cut, flat surface directly on the board. Use a sharp knife to carefully score the rounded sides of the butternut squash every 5mm or so. Cut as deep as you can here but make sure not to cut all the way through.
Place the prepared pumpkin onto a tray lined with baking paper, then generously cover with olive oil. Use a pastry brush to spread the oil in between each of the cuts across the pumpkin. Top with a generous amount of flaked sea salt, again, making sure to spread the salt between each cut. Place the pumpkin into the preheated oven until golden and tender throughout (pictured).
Remove the pumpkin from the oven and use a pastry brush to dab the pumpkin’s own juices (pooled at the bottom of the baking tray) and half of the roasted sauce on top of, and in between, each cut. Place the pumpkin back into the oven for 15 minutes, remove once more, then dab the remaining sauce all over the pumpkin.
Place the Hasselback Hoisin Butternut Squash onto a serving platter and garnish with finely chopped, fresh herbs like chives or parsley. Enjoy!
15m prep | 1.25h cook
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