HASSELBACK BUTTERNUT SQUASH

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INGREDIENTS

1 medium butternut squash 

1 cup  of water 

2 tablespoon of olive oil 

1 tsp of mixed herbs of your choice. (I use coriander, thyme, turmeric fennel and cumin )

1 tsp of paprika

1/3 tsp of sea salt

PREPARATION

Preheat the oven to (220˚C). 

Cut the squash in half lengthwise. Remove the seeds.

Place the squash cut-side down on a baking sheet and pour half of the water. Bake the squash for 20 minutes, until the flesh is softened but not fully cooked. This par-cooking will help making the cutting much easier

Cool the squash until it can be safely handled with your bare hands. Place one squash half cut-side down on a cutting board. Using a sharp knife, carefully cut very thin slits in the squash, starting at the narrow end; be careful not to cut all the way through. Repeat with the second half.

Add the remaining water to the baking sheet and return the squash to the pan, cut-side down.

Combine olive oil, herbs of your choice and salt in a small mixing bowl and brush all over the squash. 

Bake for another 20 to 25 minutes, until the squash is fork tender and golden brown on top.

Enjoy

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Dorcas Luboya

Dorcas Luboya

I’m a vegan with deep passion for recipes creation and sharing plant-based lifestyle with others. My wish is to encourage others to discover the wonderful benefits of a plant-based food that God gave to human, where you count your colors and not your calories.

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