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Hasselback squash with pistachios and sage
2019-10-30
https://www.metro.ca/userfiles/image/recipes/courge-hasselback-pistaches-sauge-11132.jpg
PT15M
PT40M
PT55M
Preheat the oven 220ºC/425ºF.To start, peel, halve and seed the squash.Place the squash cut side down on a cutting board and lay a chopstick on either side of its length. Using a very sharp knife make ¼ inch thick incisions all the way along the squash, cutting until you reach the chopsticks (the chopsticks are there in order to prevent the knife from cutting all the way through the squash).Place the squash on a parchment paper lined baking sheet and brush with the 2 tbsp. (30ml) of olive oil and then sprinkle with salt and pepper. Roast in the bottom third of the oven for 40 minutes.While the squash roasts, steep the raisins in the vinegar along with the chiles for 10 minutes in a small saucepan. Add the pistachios, sage, and remaining olive oil and then cook over low heat for 15 minutes.Using a spatula transfer the squash to a serving platter and then top with the raisins and pistachios and then garnish with fresh sage leaves.Source: Blake Mackay
6
Metro
3
10
5
1
1 butternut squash 3-4 pounds (1.4-1.8kg)
1/2 cup (125 ml) golden raisins
2 tablespoon (30 ml) Irresistibles apple cider vinegar
1 teaspoon (5 ml) red pepper flakes
1/2 cup (125 ml) Irresistibles shelled pistachios roughly chopped
6 fresh sage leaves chopped finely
1/4 cup (60 ml) Selection extra virgin olive oil
2 tablespoon (30 ml) Selection extra virgin olive oil
To taste salt and pepper
fresh sage leaves for garnish
Hasselback squash with pistachios and sage
6
Accompaniments
0:15
Preparation
0:40
COOKING
0:55
TOTAL TIME
Ingredients
-
1
butternut squash 3-4 pounds (1.4-1.8kg)
-
1/2 cup
(125 ml)golden raisins
-
2 tablespoon
(30 ml)Irresistibles apple cider vinegar
-
1 teaspoon
(5 ml)red pepper flakes
-
1/2 cup
(125 ml)Irresistibles shelled pistachios roughly chopped
-
6
fresh sage leaves chopped finely
-
1/4 cup
(60 ml)Selection extra virgin olive oil
-
2 tablespoon
(30 ml)Selection extra virgin olive oil
-
To taste
salt and pepper
-
fresh sage leaves for garnish
Preparation
Preheat the oven 220ºC/425ºF.
To start, peel, halve and seed the squash.
Place the squash cut side down on a cutting board and lay a chopstick on either side of its length. Using a very sharp knife make ¼ inch thick incisions all the way along the squash, cutting until you reach the chopsticks (the chopsticks are there in order to prevent the knife from cutting all the way through the squash).
Place the squash on a parchment paper lined baking sheet and brush with the 2 tbsp. (30ml) of olive oil and then sprinkle with salt and pepper. Roast in the bottom third of the oven for 40 minutes.
While the squash roasts, steep the raisins in the vinegar along with the chiles for 10 minutes in a small saucepan. Add the pistachios, sage, and remaining olive oil and then cook over low heat for 15 minutes.
Using a spatula transfer the squash to a serving platter and then top with the raisins and pistachios and then garnish with fresh sage leaves.
Source: Blake Mackay
Source :
Metro
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