Hasselback Butternut Squash

Base dressing 94 of 458 Hot pot with chicken and vegetables

Kikkoman Sauces 454

Category 445

Ingredient 413

Videos 72

World Cuisines 140

Specials 441

Ponzu Lemon Main courses Vegetables Vegetarian kitchen Autumn

Preparation time: 1h

Calorific value (per portion): 666 kJ / 159 kcal

1 large butternut squash
2 garlic cloves
3 tbsp. olive oil
4 tbsp. Kikkoman Ponzu Lemon
2 tbsp. pale treacle syrup (or agave syrup)
1 1/2 tsp. grated ginger
Freshly ground pepper
1 punnet of cress

Preparation

Peel the squash. Cut the thick end in half at the centre and remove the seeds. Put the two halves together again and place on a baking tray. Make incisions into the flesh at 2-3 mm intervals but don’t cut all the way through.

Peel and crush the garlic, combine with oil, Ponzu, syrup and ginger and season with pepper. Brush half of the marinade onto the squash, taking care to ensure that it runs into the incisions. Bake the squash in a preheated oven at 180 °C (convection: 160 °C) for approx. 40-45 minutes, brushing occasionally with the remaining marinade.

Place the pumpkin on a serving platter and drizzle the juices from the baking tray over it. Cut the cress out of the punnet, use as a garnish and serve.