Hasselback Butternut Squash
Preheat your oven to 215°C/419°F.
Once 15 minutes is up, take them out of the oven. It’s hasselback time. Take one butternut half and cut across the squash with about 0.5cm intervals, making sure that you stop before you hit the bottom of the squash. Repeat this for the remaining squashes (yep, it is spelt squashes). Place back in the oven for 20 minutes.
Take them out and baste the squashes with the juices in the tray. Whack back in the oven for a further 20 minutes.
Once your squashes are done, take them out of the oven and serve with a quarter of the chimichurri sauce, a small handful of almonds and crumble a quarter of feta over the top. Repeat for your MOB and tuck in. Enjoy!