Rosemary & Caramelised Pecan Hassle-Back Butternut Squash

This dish is the perfect accompaniment to a nut roast. Full of flavour and goodness, it’s going to blow your guests away.


1 large butternut

3 sprigs of rosemary

1 tsp rock salt

2 tbsp honey

1/2 cup brown sugar

1/2 cup water

1/2 tsp cinnamon

1/2 cup pecans


Preheat the oven at 180C.
Cut the butternut vertically in half and remove the hard layer of skin with a vegetable peeler. Scrape the seeds and pulp out, so you have two lean halves of butternut.
Place them both on a chopping board, flat side down. Take one half of the butternut to start with and place a wooden spoon either side of it to act as barriers. Cut thin slices all the way down to create the hassle-back effect. Try not to cut the entire way through the butternut (this is tricky, so just do your best).
Place both halves tummy side down onto a baking tray. In a small sauce pan, on a low heat, add water and sugar. Bring to boil then allow to simmer and cool a little. Add the honey, salt, cinnamon, rosemary and some pecans. Mix everything together.
Pour the mixture over the butternut and place into the oven. Bake for around 20 minutes. When you remove it, spoon juices from the tray over the top of the butternut and place the whole thing back in the oven for another 20 minutes. Repeat until the butternut is soft.
To garnish chop pecans and rosemary and sprinkle over the top.