Curried Hasselback Butternut Squash
An ideal holiday vegetarian main dish.
Equipment
- Cooking brush
- Baking tray
Ingredients
- 1 Butternut squash
- 2 tbsp Olive oil
- 2 tsp Garam masala
- 2 tsp Ground coriander
- 1 tsp Salt
- 1 tsp Turmeric
- 1/2 cup Greek yogurt or plant based yogurt
- 1 tbsp Water
- 1/2 cup Pomegranate seeds
- 1/2 cup Chopped cilantro
Instructions
- Preheat the oven to 425 degrees
- Peel the butternut squash and cut it in half lengthwise. Remove the seeds.
- Mix the olive oil, garam masala, turmeric, salt and coriander.
- Brush the bottom seeded side of the squash with some of the spice mix
- Place the squash down on a greased baking dish and put it in oven for 15 minutes.
- After 15 minutes, remove the squash from the oven.
- Let the squash cool for a few minutes
- Very carefully, cut slices into the squash but stop when you are about a centimeter from the bottom. Make the slices about 1/3 cm thick and make sure not to slice the squash all the way! While you are slicing, stop about 1 cm from the bottom of the squash.
- Brush the top of the squash with some of the spice mix.
- Put the squash back into the oven for 20 minutes.
- After 20 minutes, remove the squash from the oven and brush the remaining spice mix onto the squash.
- Put the squash back into the oven for 20 more minutes.
- While the squash is in the oven, mix the yogurt, water and cumin.
- When the squash is done, remove from the oven . Let cool for 5-10 minutes. After the squash cools, spread the yogurt on top and add the pomegranate seeds and cumin. For a vegan option, sprinkle the cumin on the squash before serving.