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Slow-roast butternut with honey and walnuts


Serves: 4
timePrep time: 30 mins
timeTotal time:
Slow-roast butternut with honey and walnuts
Recipe photograph by Laura Edwards

Slow-roast butternut with honey and walnuts


Serves: 4
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
1074Kcal
Fat
69gr
Saturates
19gr
Carbs
80gr
Sugars
39gr
Fibre
12gr
Protein
27gr
Salt
2.3gr

Allegra McEvedy

Allegra McEvedy

Classically trained chef and cookery author Allegra has headed up the kitchens of world-famous restaurants in England and the USA. She also co-founded healthy fast food chain Leon
See more of Allegra McEvedy’s recipes
Allegra McEvedy

Allegra McEvedy

Classically trained chef and cookery author Allegra has headed up the kitchens of world-famous restaurants in England and the USA. She also co-founded healthy fast food chain Leon
See more of Allegra McEvedy’s recipes

Ingredients

  • 2 whole butternut squash (each about 1kg), washed and left unpeeled
  • 4 tbsp olive oil
  • 8 garlic cloves, cut into thick shards (you should get 6–8 matchstick studs out of a fattish clove)
  • 4 tbsp clear honey
For the crust
  • 130g fresh white breadcrumbs
  • 3 stalks of rosemary, leaves picked and finely chopped
  • 70g Parmesan, finely grated
  • 80g walnuts, very roughly chopped
  • 4 tbsp extra-virgin olive oil
For the Dolcelatte sauce
  • 150g Dolcelatte or vegetarian blue cheese
  • 2 spring onions, thinly sliced
  • 60g mayonnaise
  • 35g crème fraîche
  • 2 tsp lemon juice

Step by step

Get ahead
Prepare to the end of step 4 the day before, keeping the squash and crust separate. Add an extra 10-15 minutes' cooking time, from chilled.
  1. Preheat the oven to 150°C, fan 130°C, gas 2. Using a large knife, cut each butternut in half lengthways, then scoop out the seeds with a spoon and use a small knife to score the flesh in a cross-hatch, deep enough to really penetrate, but be careful not to go through the skin. Make a few incisions around the seed cavity, too.
  2. Move the prepped butternuts into a roasting tray, drizzle over 4 tablespoons of olive oil, season well and cook on the middle shelf of the oven for 1 hour.
  3. By this time the flesh will have softened enough for you to push the garlic shards into the slashes (it doesn't matter if they're sticking out), then spoon over the honey and baste with the juices accumulated in the seed cavity. Return to the oven for a further 45 minutes while you get on with making the crust.
  4. Spread the breadcrumbs out on a baking tray and pop in the oven under the butternut for about 10 minutes, giving them a shuffle round halfway through – you want them to dry out but not colour. Tip them into a bowl and mix with all the other ingredients (keep aside a few of the walnuts), plus some seasoning.
  5. Once the butternuts have had their time in the oven, remove them and increase the oven temperature to 180°C, fan 160°C, gas 4.
  6. Share the crust between the butternuts, lightly filling the cavities, too. Bake for 20–25 minutes until they're golden all over.
  7. For the Dolcelatte sauce, put 30g of the cheese and the spring onions aside, then blitz everything else in a food processor until smooth. Squish in the last of the cheese to give it texture and stir in half the spring onions.
  8. Transfer the cooked squash to a serving platter and fill the cavities with the Dolcelatte mixture. Top off with the rest of the spring onions and the last of the walnuts.
Chef quote
I love to serve this with a watercress salad topped with griddled pears

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