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Hasselback Butternut with Feta & Parsley Gremolata


Things you’ll need:

2 Butternuts
150g Feta cheese, crumbled

100ml Olive oil
2 Cloves garlic, crushed
4 Bay leaves
2 Lemon’s juice and zest
4 Tablespoons honey
Sea salt and black pepper

Zest from 2 lemons
30g Italian parsley, chopped
2 Cloves garlic

Step 1

Make the marinade; set the zest aside for use in the gremolata. Whisk all the other ingredients together in a small bowl and set aside while you prepare the butternut.

Step 2

To make the butternut; peel the butternut and cut in half. Remove the pulp and seeds and place cut half down on a board and using a sharp knife, cut slits 1.5 cm  apart in the squash, cutting almost but not all the way through. *Tip: Place the handle of a wooden spoon alongside the squash to act as a guard to prevent cutting too far down. Place butternut on the greased baking tray of the 11 Litre Convection Oven and pour over the marinade.

Step 3

To cook the butternut: place the baking tray with the butternut in the 11 Litre Convection Oven and cook at 160oC for 25 minutes. Remove lid and sprinkle with feta, gremolata and spoon extra sauce in the pan over the butternut.

Step 4

Cook for a further 10 minutes or until soft when pierced with a knife.


Items used in this recipe

11L Convection Oven