14/01/2026
So here’s the thing … as a vegetarian of over 30 years and vegan for almost 10 … I’ve never been a fan of meat replacements. Not because they’re ultra processed or because they taste bad - actually some contain decent ingredients and taste pretty great these days! Just that I much prefer vegetables, especially when they’re perfectly cooked 🌱
The hassleback squash is my winter go-to for a Sunday Roast centrepiece every time. And since I received a butternut squash in my veg box this week, I made my favourite weekend recipe with it.
INGREDIENTS
1 Butternut Squash
1 pckt pre cooked chestnuts
100g pomegranate seeds
50g flaked almonds
1 tbsp extra virgin olive oil
Salt and pepper
Mixed spices - I’ve gone with Moroccan
Handful chopped parsley
METHOD
1. slice the squash lengthways. I’ve peeled mine too (easy with a potato peeler) but the skin can be eaten. Scoop out the seeds
2. starting at one end, cut lots of little slits in the squash. You want to cut almost to the chopping board but not all the way through. Using chopsticks resting lengthways alongside it will stop the knife going all the way
3. massage in the olive oil, spices, salt and pepper. Place both sides on a sheet of baking paper in a baking tin
4. oven bake at 200C for 30 mins. Remove from the oven. Add the chestnuts, pomegranate seeds, almonds and parsley
5. drizzle over pomegranate or maple syrup and a squeeze of orange. Then cover with a piece of foil
6. return to the oven for 20 mins at 200C
7. check the squash is cooked through. It should be soft enough to put a knife in but not soggy mash!
8. season with more salt and pepper if needed and serve hot as a centrepiece with additional veggies or winter kale salad
Rich in beta-carotene. Naturally anti-inflammatory. Supports collagen production - squash is a skin superfood 💥
