Christmas meal: this hasselback-style roasted butternut is the perfect accompaniment to enhance your meat or fish

The hasselback style, originally from Sweden, transforms potatoes into a true visual and taste feast. This technique involves thinly slicing the tubers without going all the way. Well for the Christmas meal, we wanted revisit this recipe but with butternut. Inside we added a mixture of soy sauce, honey and crushed nuts. It’s a real delight! 750g readers also love this way of doing things. The latter have it rated 4.6/5. Up to you !

Heat the oven to 200°C. Peel the squash using a vegetable peeler, cut them in half lengthwise, then remove the central seeds with a large spoon. Coat the squash with olive oil using a brush. Place the squash halves on a baking tray lined with parchment paper, rounded side up. Bake for 15 minutes.

Transfer the squash to a board and make cuts every 5 millimeters without cutting them completely. Coat them with a mixture of one tablespoon of honey and two tablespoons of soy sauce. Return them to the oven for another 30 minutes. Water regularly with the cooking juices. Serve them garnished with crushed walnuts, pomegranate seeds and accompanied by a seasoned lamb’s lettuce salad.