My 157th recipe with the Wednesday With Donna Hay group is Honey and Almond Hasselback Pumpkin. In Australia, pretty much all squash is called pumpkin. This one uses Butternut Squash. The recipe can be found here.
The ingredient list: butternut squash, olive oil, honey, malt vinegar, bay leaves, almonds, salt, and pepper. (The only change I made was to leave out the bay leaves and use thyme leaves, we prefer the taste of thyme to bay.)
After seeing the photo of this recipe, I decided to search no further this week as I knew this was The One to make. I have been making Hasselback potatoes since our early married years after finding the recipe in a Swedish cookbook gifted to me, so to see this adapted to a butternut squash just warmed my heart and taste buds. While the potato version is usually savory, this one works well with the sweeter aspects of the butternut squash. It was definitely sweet, but not too sweet, a lovely side with roasted chicken and cranberry sauce. (The photo is a salad size plate in case you were wondering how big that squash was that we were able to eat half of one each...it was a very small butternut, just perfect for this.) Definitely a repeat.
Participants: Gaye at Laws of the Kitchen, Margaret at Tea and Scones, and Peggy at Pantry Revisited. You can check the Wednesday With Donna Hay category in their blogs to see the recipes they have made and are making.
NOTE: In our posts, we do not publish the recipes from Donna Hay’s books as those belong to her, we like to honor that and encourage you to buy her books to get the recipes. There are also many of her recipes at her site here. We know you will enjoy using Donna’s books again and again, as we all do, and that your money will be well spent.