Discover a unique twist on a classic Japanese dish with our Butternut Hasselback! This roasted butternut squash, topped with hoisin sauce, Kewpie mayonnaise, sesame seeds, spring onions, and seaweed squares, makes for an unforgettable and delicious meal. Follow our simple recipe to create a dish that blends rich flavours and textures.
Ingredients:
- 1 butternut squash, peeled and halved lengthways
- 2 tablespoons olive oil
- Salt and pepper to taste
- Hoisin sauce
- 1 bottle Kewpie mayonnaise
- 2 tablespoons toasted sesame seeds
- 2 spring onions, finely sliced
- 1 packet seaweed squares
Instructions:
- Preheat Oven: Preheat your oven to 220°C (430°F) and line a baking sheet with parchment paper.
- Prepare the Squash: Scoop the seeds from the butternut squash halves and place them face down on a chopping board.
- Create Hasselback Cuts: Place a chopstick on either side of the squash halves, securing them with rubber bands at the top and bottom. Slice the squash crosswise at 5mm intervals, using the chopsticks as a guide to avoid cutting all the way through. The squash should remain connected at the bottom.
- Season and Roast: Place the squash halves on the baking tray. Brush or drizzle the olive oil evenly over them, ensuring they are well-coated. Season generously with salt and pepper.
- Add Hosin Sauce: Generously brush the butternut with hoisin sauce. Place in the oven and bake for about 20-30 minutes. You can brush again with Hoisin sauce half way through the cooking.
- Garnish and Serve: To serve, cover the roasted squash with Kewpie mayonnaise. Sprinkle with toasted sesame seeds, finely sliced spring onions, and chopped seaweed squares.
- Enjoy: Serve hot and enjoy your delicious Butternut Hasselback!
