Hasselback harissa roast squash

Ingredients

• butternut squashes 2, peeled, halved lengthways and seeds scooped out
• cherry tomatoes 3 x 400g tins
• harissa 2-3 tbsp
• garlic 2 cloves, crushed
• olive oil 3 tbsp
• onions 2, cut into thick slices
• bay leaves 8
• runny honey 2 tbsp
• smoked paprika 1 tsp
• feta 200g, crumbled
• dill a small bunch, chopped
• lemon 1, zested (optional)

Method

• Step 1

  Heat the oven to 200C/fan 180C/gas 6. Put a squash half flat-side down on a chopping board between two wooden spoon handles. Cut down in 1 /2cm intervals (the spoon handles will stop the knife going all the way through. Repeat with the other three halves.

  Step 2

  Put the cherry tomatoes, harissa, garlic and 2 tbsp of olive oil in a large baking dish, season well and stir. Push the onion slices down into the sauce. Put the squash halves into the dish, flat-side down on top of the onions. Slot the bay leaves into the gaps, drizzle with another tbsp of oil and season well. Cover the dish with a large sheet of foil then cook for 30 minutes.

  Step 3

  Remove the foil, drizzle over the honey and sprinkle with smoked paprika. Roast for a further 30-40 minutes or until the squash is completely tender. Sprinkle over the feta, dill and lemon zest, if using, to serve.

Nutritional data

• kcals 279
• fat 12.9g
• saturates 5.4g
• carbs 28.1g
• sugars 22.1g
• fibre 6.2g
• protein 9.6g
• salt 1g