Maple & Jerk Butter Hasselback Squash
The natural sweetness of butternut squash works perfectly with aromatic, spicy jerk seasoning and the buttery caramel flavour of maple syrup. You can leave the squash halves as they are if you prefer, but by slicing them it allows the flavour of the jerk butter to infuse and the top to caramelise. Delicious served as a main course with our Jamaican Rice & Peas.
Preheat the oven to 200C/180Cfan
Use a vegetable peeler to peel the squash. Carefully cut the squash in half lengthwise. Scoop out the seeds. Place the squash halves on a lined baking sheet.
In a small saucepan over a low heat melt the butter, jerk seasoning, honey, thyme and zest together (alternatively zap in a microwave until melted).
Brush the squash on the cut side with some of the jerk butter. Turnover and place cut-side down on the baking sheet. Brush the top with the butter, reserving the rest for later. Season the squash with a little salt.
Cover with foil and roast for 20-25 minutes. Remove from the oven and set aside until cool enough to handle. Place the squash on a chopping board and use a sharp knife to slice the squash at intervals along its length, making sure you don’t cut all the way through. Return the squash to the baking tray, brush generously with the remaining jerk butter, ensuring you get some into the slits, and roast uncovered for a further 20-25 minutes until tender and golden brown.
Meanwhile prepare the Rice & Peas according to the packet instructions.
Serve the squash scattered with chopped coriander and with Rice N’ Peas on the side.
*Our Caribbean Creations range is available from selected Tesco stores.
- 1 small-medium butternut squash
- 3 tbsp butter
- 2 tbsp maple syrup or honey
- 1 ½ tbsp Ainsley Jerk Seasoning*
- 2 sprigs of thyme, leaves picked
- zest of ½ lime
- sea salt
- 1 tbsp chopped coriander
- Ainsley Rice & Peas, to serve*