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Hasselback Butternut Squash

Hasselback Butternut Squash

Chef Stuart O'Keeffe is making a delicious squash dish with honey pistachio honey that serves 4-6.
Ingredients for Squash
  • 2 tablespoons olive oil
  • Salt and pepper
  • 10 bay leaves
  • 4 tablespoons unsalted butter, melted
Ingredients for Pistachio Pesto
  • 2 cups loosely packed Italian parsley
  • 1 cup chopped pistachios
  • 1/2 cup parmesan cheese, grated
  • 2 tablespoons honey
  • 1 clove garlic
  • 3/4 cup extra virgin olive oil
  • Salt and pepper, to taste

Directions for Squash

1. Preheat the oven to 425°F. Half the butternut squash lengthwise. Remove seeds and peel.

2. Rub with olive oil and sprinkle with salt and pepper. Roast in the oven for about 15-20 minutes.

3. Transfer squash to a cutting board, carefully using a sharp knife make slits 3/4 of the way through the squash with 1/2 inch spaces between each cut. Side bay leaves into 10 of the slits. Brush with melted butter and roast for a further 45 minutes. Baste with butter halfway through.

4. Serve with the pistachio pesto

Directions for Pesto

1. Combine all ingredients into a food processor except the Extra virgin olive oil and pulse to roughly chop the ingredients.

2. Turn on the food processor to a continuous spin and pour the olive oil until you have a nice smooth consistent pesto.

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