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Hasselback butternut with sage crumb

by Jon Finch

(0)

PREP TIME
5 Minutes
COOKS IN
10 mins
SERVES
4
SKILL LEVEL
Super Easy
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INGREDIENTS

Butternut squash

2 garlic Cloves

handful of sage

handul of breadcrumbs

Olive oil / Butter

 

METHOD

Peel, deseed and halve your butternut lengthways
Place on a baking tray and slide into the oven for 5-10 mins
In a small bowl mix together 2 crushed garlic cloves, a small handful of chopped sage, a
handful of breadcrumbs and either a generous glug of olive oil or a couple of tablespoons of
butter. It should form a thickish paste
Slide the butternut out of the oven and carefully place each one thick side down on a
chopping board.
Place a chopstick on either side of the butternut, lengthways
Carefully slice the butternut thinly widthways but not all the way through – using the
chopsticks as a preventative measure from cutting all the way through. See image below:
Place the butternuts back on to the tray and top with the sage and breadcrumb mix
Slice back into the oven until the butternut is tender and the topping is crispy and delicious

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