Donna Hay's honey and almond hasselback squash - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Donna Hay’ s honey and almond hasselback squash By You Magazine - December 8, 2019 Donna Hay’s hasselback squash recipe is topped with honey and almonds and stacked with bay leaves for a delicious seasonal twist. Chris Court, William Meppem, Con Polous, Ansom Smart. Styling: Steve Pearce SERVES 6 1 x 1.8kg butternut squash, halved lengthways, peeled and seeds removed 1 tbsp extra virgin olive oil 180g honey 2 tbsp malt vinegar 14 bay leaves 80g almonds, toasted and chopped sea salt and cracked black pepper Step 1 Preheat the oven to 220C/gas 7. Line a large baking tray with nonstick baking paper. Place half the squash, cut-side down, on a chopping board. Place a chopstick, lengthways, on each side of the squash. Using a sharp knife, carefully slice through the squash to the chopsticks at 5mm intervals. Repeat with the remaining squash half. Step 2 Place the squash on the tray, cut-side down, and drizzle with the oil. Cover tightly with aluminium foil and roast for 1 hour. Uncover and roast for a further 20 minutes or until golden. Step 3 Place the honey, vinegar and bay leaves in a small saucepan over high heat. Bring to the boil and cook for 4-5 minutes or until slightly reduced. Spoon half the honey glaze over the squash and place the bay leaves in the incisions. Roast the squash for a further 5-10 minutes or until tender and golden. Step 4 Sprinkle the squash with the almonds, salt and pepper and drizzle with the remaining honey glaze to serve. Buy Donna’ s Christmas book with 20% off Christmas Feasts and Treats by Donna Hay is published by Fourth Estate, price £20. To order a copy for £16 until 8 December, call 01603 648155 or go to mailshop.co.uk; p&p is free on all orders. Visit donnahay.com.au for ideas, recipes, inspiration and more RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved