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Hasselback squash with crumbly feta & pomegranate molasses

Ingredients

Instructions

  1. Preheat your oven at 180°C (fan assisted).
  2. Halve the butternut squash lengthwise, scoop out the seeds and peel.
  3. Mix the olive oil and pomegranate molasses, rub the squash with 1/3 of the mixture and place in the oven for 10-15 minutes. This quick bake will soften the squash and you will be able to cut it.
  4. Use a paring knife and make cuts ¼ inch apart, add a bit more of the olive oil & pomegranate mixture, the fresh thyme, a bit of salt and return to the oven.
  5. Baking will take approximately 45-50 minutes, please check for liquids and add a little olive oil if required.
  6. Serve with crumbled feta cheese and pomegranate seeds.
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