Roasted Herby Hasselback Butternut Squash with Clementine and Honey

Roasted with clementine juice, honey and herbs until golden and caramelised, this is the ultimate vegetarian showstopper. Sprinkle with toasted almonds and cranberries for an extra flourish of festive flavours. Cook in a cast iron skillet for a stunning oven-to-table dish and serve as a main course or side option.

• Serves: 6
• Preparation: 20 minutes
• Cooking Time: 1 hour 30 minutes 

• 1 large butternut squash, halved lengthways, peeled with seeds removed
• 10 bay leaves
• 10 sage leaves
• 1 tbsp olive oil
• 25g soft salted butter
• 3 tbsp runny honey
• Juice of 2 clementines or 1 orange
• 100g almonds, toasted and roughly chopped (or toasted flaked almonds)
• Handful of dried cranberries (or pomegranate seeds)
• Sea salt and cracked black pepper

1. Preheat the oven to 220°C/gas 7
2. Place one half of the squash cut-side down on a chopping board between two wooden chopsticks or wooden spoon handles. These will act as guards, enabling you to make deep slits without accidentally slicing all the way through.
3. Using a cook’s knife, carefully slice through the squash at 5mm intervals. Repeat with the other half.
4. Place the squash halves in a cast iron skillet. Push the sage and bay leaves alternately into the incisions. Drizzle with olive oil.
5. Cover tightly with foil and roast for 1 hour.
6. Remove the squash from the oven, remove the foil then return to the oven for 20 minutes until soft and golden.
7. Place the butter, honey and clementine juice in a small milk pan and heat until the butter has melted.
8. Pour the melted butter over the squash and roast for a further 10 minutes until tender, sticky and caramelised.
9. Remove from the oven, baste with the juices in the skillet and sprinkle with almonds and cranberries.
10. Serve in the cast iron skillet.