December 2, 2020
Hasselback Squash with crumbly feta & pomegranate molasses
Ingredients
1 butternut squash
3 tbspn Odysea Extra Virgin Olive Oil
2 tbspn Odysea pomegranate molasses
1 pack of Feta Cheese
5-6 sprigs of thyme
Sea salt
pomegranate seeds
Instructions
-
- Preheat your oven at 180°C (fan assisted).
- Halve the butternut squash lengthwise, scoop out the seeds and peel.
- 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.
- 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.
- Baking will take approximately 45-50 minutes, please check for liquids and add a little olive oil if required.