loaded harissa hasselback squash (Edit recipe)

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For a festive dish that's as easy as it is impressive, try this harissa hasselback squash. With golden crispy halloumi, creamy tahini yogurt and a scattering of pistachios, fresh mint and pomegranate, it's a beautiful balance of flavour and texture. Smoky, creamy, crunchy & fresh - this squash brings a little "wow" factor to any festive table whilst keeping things simple and delicious. we served ours with cous cous and a fresh chopped salad but would also make an excellent side dish,

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PREP TIME

10 minutes

COOK TIME

1 hour

INGREDIENTS

Serves: 6

Ingredients

1 whole Butternut Squash

squash marinade

tahini yogurt

5 Tbsp Almond Milk Yogurt, or alternative
1 Tbsp Tahini
1 whole Lemon Juice
0.5 tsp Sea Salt

toppings

200 grams Halloumi Cheese, or plant-based alternative
3 Tbsp raw Pistachios, chopped
4 Tbsp Pomegranate, seeds
1 bunch Mint Leaves, chopped
1 whole Lemon zest

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 180°c fan/200°c/gas 6.
Combine the harissa paste, maple syrup, olive oil and salt in a small bowl.l
Chop the squash in half, and scoop out the skin, peel the skin from both sides of the butternut squash(optional). Place the squash on a chopping board, cut side down. Carefully position a wooden spoon underneath and make a cut every half a centimetre, so that the knife hits the wooden spoon and doesn’t cut through the squash completely.
Place the hasselbacked squash onto a baking tray and brush over the harissa marinade using a pastry brush, pushing the marinade in-between the cuts and underneath. Roast in the oven for 60-70 minutes, basting the squash with any liquid in the bottom of the tray halfway through, until soft and slightly charred and crispy at the edge
for the crispy grated halloumi, heat a non stick frying pan over a medium heat. Grate the halloumi and gently fry. Allow it to bubble, then dry, be patient, until the halloumi starts to turn golden and crisp. Stir occasionally, so the halloumi is evenly cooked.
For the tahini yogurt, mix the ingredients in a small bowl.
Once the squash Is ready, carefully slide onto a board or plate, and decorate with the toppings & enjoy

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	225
Fat:	16 g
Carbohydrates:	11 g
Protein:	9 g
Cholesterol:	0 g
Sodium:	583 mg
Fiber:	1 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.