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Hassel back roasted butternut


4 - 8 Servings

Hassel back roasted butternut


  • 1 sachet Boosted vegetable dashi broth

  • 1 whole butternut squash

  • Salt & pepper to taste

  • Olive oil

  • Fresh thyme sprigs

  • Water

Christmas Crumb topping:

  • Panko breadcrumbs 20g

  • Chopped dried cranberries 20g

  • Grated parmesan cheese 10g

  • Whole pumpkin seeds 10g

  • Pinenuts 8g

  • Maple syrup 5g

  • Rapeseed oil

  • Pinch of sea salt

  • Fresh chopped parsley


  1. Cut in half length ways 1 whole butternut leave the skin on. Scoop out the pulp & seeds.

  2. 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.

  3. Take a sharp knife & slice the butternut width ways  through the skin  side stop 1/2cm from the bottom.

  4. Place the 2 incision ½’s of butternut onto a deep sided roasting tray flat side down.

  5. Drizzle with olive oil, season with salt & pepper & springle with fresh thyme.

  6. Place the tray into a pre-heated oven 180*c for at least 50min-1hour depending on the size of your butternut squash.

  7. 1/2 way through cooking add the diluted sachet of vegetable dashi broth 1 sachet to 180ml of water.

  8. Allow the broth to reduce to create an intense vegetable gravy.

  9. Combine all the Christmas crumb ingredients together.

  10. 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.

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