Hasselback squash not only looks great, it also tastes great! Strong, tangy, with a fine spicy note – this makes our Summer Savory the perfect complement to the slightly sweet and nutty butternut.
For the dip:
Preheat the oven to 200°C (fan oven). Halve the butternut squash, remove the seeds and peel it. Afterwards place the pumpkin between two cooking spoons or similar (these prevent you from accidentally cutting the pumpkin all the way through) and cut at regular spacing.
Peel the onions, halve and cut into fine strips. Peel garlic and chop finely. Harvest Tomatoes and chop finely, too. Mix together with chopped tomatoes, harissa, oil, salt and pepper in a bowl.
Spread the tomato mixture evenly in a deep baking tray. Then place the pumpkin halves with the inner sides facing down on the baking tray and drizzle with oil. Afterwards cover with aluminum foil and bake in the oven for about 15 minutes.
Remove the foil and drizzle the pumpkin with honey and sprinkle with paprika powder. Bake for another 10 minutes.
Meanwhile, harvest Summer Savory and chop finely. Mix together with goat cheese, yoghurt, Summer Savory, salt and pepper in a bowl. Enjoy the butternut squash with goat cheese dip and fresh Summer Savory.
Recipe provided by the cooking app KptnCook.
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