Hasselback Squash with Turkey

Turkey and hasselback butternut squash

Serves: 2
Prep Time: 15 minutes
Cooking Time: 45 minutes - 1 hour

1 large butternut squash, peeled, halved lengthways and seeds scooped out.
1 tablespoon olive oil
2 tablespoon pure maple syrup
35g unsalted butter
1 & 1/2 tablespoons apple cider vinegar
1 heaped teaspoon chilli flakes
1 small bowl of leftover Turkey, torn, shredded or sliced.
70g Feta
50g Pomegranite
Drizzle of pumpkin molasses to garnish.

Step 1

Preheat the oven to 200°/fan 180°/gas 6
Allow the turkey pieces to come up to room temperature.

Step 2

Place the Butternut squash on a non stick roasting tray flat side down. Cut down almost to the tray with a sharp knife in 1/2cm intervals along the length of the butternut squash.

Step 3

Rub all over with olive oil, season with Maldon salt and roast on the tray for 45-60mins.
Combine the butter, chile flakes, maple syrup, and vinegar to simmer in a small saucepan over a medium-high heat, stirring occasionally to form a glaze. Set aside and keep warm.

Step 4

When the squash is nearly ready, 10 minutes or so before hand, using a pastry brush, generously glaze the squash with the maple syrup mixture (allowing it to trickle into the slices).

Step 5

Set the remaining glaze aside and return the Butternut squash to the oven until Cooked. When ready, – it should be slightly crunchy and tender – remove from the oven and leave to stand a little.

Step 6

For serving, transfer the squash halves to your plates. Toss the turkey in the remaining warmed-up glaze and sprinkle on top of the squash with the toasted pumpkin seeds, pomegranate and crumbled feta.

Step 7

Finally, drizzle the plate with pumpkin molasses (optional) herbs and season to taste.

Krafted by Kelly

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