Name: Hasselback harissa roast squash
Total time: 1 h 30 min
Yield: Serves 4-6
Ingredients: 2 butternut squashes peeled, halved lengthways and seeds scooped out; 3 x 400g tins cherry tomatoes; 2-3 tbsp Belazu rose harissa; 2 cloves garlic crushed; 3 tbsp olive oil; 2 onions cut into thick slices; 8 bay leaves; 2 tbsp runny honey; 1 tsp smoked paprika; 200g feta crumbled; a small bunch dill chopped; 1 lemon zested (optional)

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