| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 60 minutes |
| Serves | 4 |
| Cuisine | American |
| Special Occasion | Christmas |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 251 |
| Fat | 15.9g |
| Saturates | 2.2g |
| Protein | 2.6g |
| Carbs | 32.6g |
| Sugars | 8.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6. Line a baking tray with baking paper.
Halve the butternut and scoop out the seeds. Place one half, cut side down, on a chopping board.
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.
Arrange 8 of the rosemary sprigs between every other slice.
In a small bowl, whisk together 45ml (approx. 3 tbsp)olive oil and honey until combined.
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.
Finely chop the remaining rosemary. Peel the garlic clove.
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.
Sprinkle the pangratato over the hasselback butternut and serve.
