You may have heard of Hasselback potatoes but have you ever tried Hasselback squash? This recipe from California Walnuts would make the perfect centrepiece on your Easter table this year!

Prep: 15 minutes

Cook: 1 hour

Serves 2

INGREDIENTS

1 butternut squash, peeled, halved and deseeded (1.3kg)

2 cloves garlic, sliced

3 tbsp olive oil, plus a drizzle

2 tsp ground cumin

1 tsp ground coriander

75g California Walnuts, chopped plus 25g

½ x 25g pack fresh coriander, chopped, plus extra to serve

2 tbsp chopped chives

1 lemon

150g edamame beans

METHOD

1. Preheat the oven to 200^oC, gas mark 6.
2. Place 1 squash half, flat side down on a chopping board between 2 wooden spoons (to stop the knife cutting all the way through).  Made cuts, 0.5cm apart all the way along the squash. Repeat with the other squash half and place both in a roasting tin, push the garlic slices randomly into the cuts.
3. Mix 2 tbsp oil with the spices and drizzle over the squash, bake for 40 minutes.
4. Mix the 75g walnuts, herbs, lemon zest and remaining oil together and sprinkle over the squash, bake for a further 20 minutes until golden and tender.
5. Meanwhile, stir fry the beans and remaining 25g walnuts in a drizzle of oil for 1-2 minutes, stirring in the juice of half the lemon at the end. Serve with the squash.

Cooks tip Add harissa paste to the walnut crumb for extra heat.

Recipe by California Walnuts