Hasselback Butternut Squash with Honey, Sage and Chilli.

My Instagram feed is looking a little orange lately, it comes with the territory during the autumn months with the abundance of root vegetables available and I love their comforting flavours. This roasted hasselback butternut squash has been making a regular appearance on our table lately and with good reason – it’s simple, fuss free and goes wonderfully as a side or as a main in it’s own right.

Ingredients 

1 butternut squash

1 tablespoon chopped sage

1 teaspoon chilli flakes

2 tablespoons honey

25g butter, diced

1 pinch salt

Method

Preheat the oven to 200c

Slice the squash lengthways before using a spoon to scrape out the seeds, then top and tail before peeling with a potato peeler – this is fairly time consuming but worth it to get a lovely smooth base. Then place them flat side down on a lined baking tray.

Using a sharp knife carefully cut very thin slits across the squash – making sure you only take the knife a third of the way down so as not to break them, you can score the rest of the way down the sides with the knife afterwards.

drizzle the honey over the top of the squash and rub it in with your hands to make sure it is completely covered, then evenly distribute the diced butter so that it soaked into the slits as it melts and sprinkle the chopped sage, chilli and salt over the top.

Bake in the oven for 45-60 minutes depending on the size of your squash, and serve. See – I told you it was easy!

 

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Carrot, Apple and Roasted Butternut Squash Soup

Christmas has been and gone and it really was lovely, but we are nearing the end of January now (which, for the record always feels about six weeks long) and as we tick over into February, I am always desperate for Spring to arrive. I have spent much of this month wondering when the days will get longer (soon), when will we start walking to school in warm early spring sunshine (er, that’s never happened) and when will Winter runs not be spent soaking wet, freezing cold and fighting gale force winds (hmm, again…).

As a small time food blogger with all the patience of a three year old, one of my ’issues’ with this time of year is the lack of daylight (first world problem anyone?) – that orangey-yellow pixelated light that is cast over all photos taken after 3pm drives me a bit mad, which is silly really because all moaning aside, Winter is beautiful –  particularly in this part of the world, where the low light over the sea gives the waves that amazing off white hue, and the shops are full of glorious root vegetables and greens. Plus, Winter was made for slow cooking, baking, soups, stews and feel good food and there is nothing not to like about that…

Below is the recipe for my current favourite soup – carrot, butternut squash and apple with thyme. I like it with a slab of warm, buttered sourdough and at least three holiday magazines. It’s dead easy – let me know what you think.

 

1 x small butternut squash

7-8 decent sized carrots

2 apples (whatever is loitering in the fruit bowl)

Fresh thyme

1 bay leaf (fresh or dried)

Vegetable stock – 600ml

Salt and pepper to taste.

Creme fraiche

 

Halve and drizzle the squash with olive oil before baking in a low oven with a few sprigs of thyme and a bay leaf – time will vary depending on the size of the your squash.

In the meantime peel, chop and boil your carrots and apples in the vegetable stock, making sure to add the apples towards the end of the cooking time.  

When everything is cooked, add in your roasted butternut squash and some more thyme before whizzing everything up in a blender. At this point you might want to add more stock or water depending on how thick you like your soup – I like mine quite thick. Season to taste, sloop into a bowl, then shake on some thyme leaves and a good sized spoonful of creme fraiche.

Best enjoyed after a freezing cold dog walk while someone else is bathes your sodden, muddy dog.

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Like what you’re reading? Find me on Instagram at @eastdevoneats