Hassel back roasted butternut
1 sachet Boosted vegetable dashi broth
1 whole butternut squash
Salt & pepper to taste
Fresh thyme sprigs
Christmas Crumb topping:
Panko breadcrumbs 20g
Chopped dried cranberries 20g
Grated parmesan cheese 10g
Whole pumpkin seeds 10g
Maple syrup 5g
Pinch of sea salt
Fresh chopped parsley
Cut in half length ways 1 whole butternut leave the skin on. Scoop out the pulp & seeds.
Place the ½’d butternut flat side down onto a chopping board secure the board underneath with a damp jay cloth. To prevent the board from sliding.
Take a sharp knife & slice the butternut width ways through the skin side stop 1/2cm from the bottom.
Place the 2 incision ½’s of butternut onto a deep sided roasting tray flat side down.
Drizzle with olive oil, season with salt & pepper & springle with fresh thyme.
Place the tray into a pre-heated oven 180*c for at least 50min-1hour depending on the size of your butternut squash.
1/2 way through cooking add the diluted sachet of vegetable dashi broth 1 sachet to 180ml of water.
Allow the broth to reduce to create an intense vegetable gravy.
Combine all the Christmas crumb ingredients together.
Sprinkle the top with the Christmas crumb & bake for a further 5minutes
Assemble the roasted crumbed butternut on to your desired plate or wooden board. Serve with a jug of reduced vegetable gravy.