Melissa Hemsley's Hasselback Squash with Roasted Grapes and a Sprout and Blue Cheese Slaw
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Ingredients · Servings Feeds 6
- 1 large squash (about 1.5kg), save the seeds
- 2 tbsp ghee or oil
- 8 garlic cloves, unpeeled
- 1 big bunch of grapes (black or red look best), the bunch split in half
- 8 bay leaves, fresh if you can get them
- 4 fresh rosemary or thyme sprigs
- 1 orange, sliced into 6 rounds
- 2 tbsp maple syrup
- sea salt and black pepper
- 500g fresh small Brussels sprouts, finely shredded
- 1 big handful of walnuts, pecans or almonds
- 1 large crunchy apple, chopped or in matchsticks
- 1 big handful of dried fruit, such as raisins or cranberries
- 1 handful of blue cheese, Cheddar, pecorino or crumbled feta
- 1 small red onion, thinly sliced
- 9 tbsp extra virgin olive oil
- 5 tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 2 tsp raw honey or maple syrup
Method · 1 h
- Preheat the oven to fan 220°C/Gas mark 9 and carefully slice the squash in half lengthways. Be sure to use a sharp knife. Scoop out the seeds, wash and dry them.
- Roast the two halves in a large roasting tray, cut-side down, for 30 minutes.
- Remove the tray from the oven and put each squash half onto a chopping board. Slice across the halves, every 0.5cm, making sure not to cut all the way through to the board, before putting back in the roasting tray. Rub ghee and a good amount of salt and pepper into the squash, scatter around the garlic and roast for another 15 minutes.
- Add the grapes, herbs, orange slices and squash seeds to the tray and spoon over the maple syrup. Turn up the heat to 240°C for a final 5–10 minutes until the edges look golden and crisp.
- While the squash is cooking, prepare the sprout slaw. Whisk the dressing ingredients together in a mixing bowl and season to taste.
- Use a food processor or knife to finely chop the sprouts, then transfer to the bowl with the dressing and toss with the other ingredients.
- Squeeze the roasted garlic cloves out of their skins, mash with a fork and serve alongside the squash and the slaw.
Melissa Hemsley’s Hasselback Squash with Roasted Grapes and a Sprout and Blue Cheese Slaw
Introduction from Melissa Hemsley
Hasselback potatoes have enjoyed a lot of attention in recent years and now it’s the turn of the squash! This dish smells incredible and is perfect for a Sunday roast or to celebrate Christmas. The roast grapes are divine and the slaw feels really festive.
