Hasselback Squash with Roasted Onions, Leeks and Feta

Name: Rukmini Iyer Hasselback Squash Recipe | Vegetarian Roast
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: Serves 4
Ingredients: 1 medium butternut squash; A handful of fresh rosemary; A handful of fresh thyme; 6 bay leaves; 2 red onions, halved crossways; 2 leeks, cut into 2.5cm logs; 50g butter, thinly sliced; 1 tsp sea salt; 300ml vegetable stock; 4 tbsp crème fraîche; 100g feta cheese, crumbled

by Rukmini Iyer from The Green Roasting Tin

A delicious centrepiece for a roast dinner or special occasion, featuring Hasselback squash roasted with leeks and onions.

Vegetarian Tray Bake

Serves 4

Total 1 hr 25 min

Prep 15 min

Cook 1 hr 10 min

Easy

Introduction from Rukmini Iyer

Hasselback squash seems to be in vogue at the moment: think Hasselback potatoes, but bigger – they make a good looking centrepiece. This dish incorporates leeks, which soften and squash down into a lovely rich gravy.