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- Hasselback Butternut Squash with Chestnuts, Pecans and Green Sauce
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Ingredients
- 1 butternut squash (1-1.2kg), halved lengthways, deseeded
- 100ml olive oil, plus 4½ tbsp
- 3 onions, quartered
- 150g cooked peeled chestnuts, crushed or roughly chopped
- 100g pecans, crushed or roughly chopped
- 25g curly parsley, finely chopped
- 25g mint, leaves picked and finely chopped, plus extra to serve (optional)
- 1 unwaxed lemon, zested and juiced, plus extra wedges to serve (optional)
- 50g capers, drained and finely chopped
- 20g flat-leaf parsley sprigs, to serve (optional)