Rosemary Hasselback butternut with honey

American 15 Mins Prep · 60 Mins Cook

1. Preheat the oven to 200°C, gas mark 6. Line a baking tray with baking paper.
2. Halve the butternut and scoop out the seeds. Place one half, cut side down, on a chopping board.
3. Align a chopstick lengthways along one side of the squash. Using a very sharp knife, carefully slice through the squash to the chopstick at ½cm intervals. Repeat with the remaining half.
4. Arrange 8 of the rosemary sprigs between every other slice.
5. In a small bowl, whisk together 45ml (approx. 3 tbsp)olive oil and honey until combined.
6. Place both halves of the butternut on the tray – cut side down – and drizzle with the olive oil-honey mixture. Season with 1/2 tsp of salt. Cover tightly with aluminium foil and roast for 20 minutes before removing the foil. Roast for a further 20-30 minutes or until golden.
7. Finely chop the remaining rosemary. Peel the garlic clove.
8. Heat the rest of the oil in a non-stick frying pan placed over a medium heat. Once hot, add the breadcrumbs, sea salt and rosemary. Crush or grate in the garlic. Sauté, often stirring, until it turns golden, approx. 3-4 minutes. Transfer the pangratato to a bowl.
9. Sprinkle the pangratato over the hasselback butternut and serve.

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