Hasselback Butternut

Ingredients:

• 1 butternut squash, halved lengthwise, peeled, and seeded

• 5 tbsp Olive oil

• 1 tsp Dried Mixed Herbs

• 4 cloves of garlic, minced

• 1 tbsp Tahini

• 1/2 tbsp Dark Soy Sauce

Method:

Preheat oven to 200°C. Place squash halves cut-side down onto a baking sheet. Brush or rub 1 tbsp of olive oill to both sides of squash and sprinkle with salt.

Roast for about 30 minutes or until squash has softened enough to cut easily.

Remove from oven and, with a sharp knife, cut thin horizontal slices down the length of the squash, about ¼ inch apart, stopping ¼ inch from base of squash.

Stir 4 tbsp Olive oil with the dried herbs and minced garlic, and pour the mixture over top of squash. Allow some of it to go through the middle of the squash sections.

Bake for another 30 minutes.

Serve it on a bed of tahini and soy sauce.