1 minute read
Hasselback butternut with crunchy gremolata & baked feta
Whether it’s the main event or a side show, this veggie roast is a winner!
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4 medium butternuts, peeled and halved 2 bulbs garlic, halved Olive oil, for drizzling 1 Tbsp (15ml) smoked paprika or chilli fl akes Handful fresh coriander, chopped Salt and milled pepper ½ cup (125ml) butter Juice (60ml) of 1 lemon Handful fresh sage 3 discs (120g) feta
Gremolata:
Handful each fresh mint, parsley and coriander 2 red chillies, deseeded and chopped ½ red onion, chopped ¼ cup (60ml) olive oil Juice (60ml) and grated peel of 1 lemon Salt and milled pepper ½ ciabatta, torn into chunks and toasted
SERVES 8 (as a side)
Preheat oven to 180°C. Thinly slice butternut hasselback-style (don’t cut all the way through). Place butternut and garlic on a greased baking tray, drizzle with oil, sprinkle with paprika or chilli fl akes and coriander, and season. Heat butter in a pan on medium-high heat until browned. Add lemon juice and sage and set aside to infuse. Roast butternut for 20-25 minutes, basting often with brown butter. Place whole feta discs around the butternut and roast for a further 10-15 minutes, basting with brown butter. Blitz gremolata ingredients, except the ciabatta, in a blender to form a chunky paste (or use a pestle and mortar). Season well. Toss in toasted ciabatta chunks and stir to coat. Serve butternut with chunky gremolata and baked feta.
