Hubbard squash slices with a cinnamon and nut crust

Hubbard squash slices with a cinnamon and nut crust recipe

Hubbard squash slices with a cinnamon and nut crust are the perfect unusual dish for an afternoon tea. The cinnamon and nuts make for a delicately spiced and crunchy topping on the tender squash

Recipes and styling by Illanique van Aswegen

Photograph by Adel Ferreira 

Hubbard squash slices with a cinnamon and nut crust

Serves: 4 (makes 8 slices)
Cooking Time: 1 hr

Ingredients

  • olive oil, to drizzle
  • 800g (8) slices hubbard squash, cut to a thickness of about 2cm
  • salt and freshly ground black pepper, to taste
  • 30ml (2 tbsp) brown sugar
  • 5ml (1 tsp) ground cinnamon
  • 7,5ml (1½ tsp) fresh thyme, finely chopped
  • 25g cashews, finely chopped
  • 25g shelled pistachios, finely chopped
  • 25g ginger biscuits, finely chopped
  • 100g feta, to serve
  • handful fresh basil leaves, to garnish

Instructions

1

Preheat the oven to 200°C. Lightly grease a large baking tray with some olive oil.

2

Place the squash on the tray, drizzle lightly with olive oil, season to taste and roast, 30 minutes.

3

Stir the sugar, cinnamon, thyme, cashews, pistachios and biscuits together. Remove the squash from the oven, sprinkle with the crust mixture and roast for a further 15 minutes.

4

To serve, crumble over some feta and garnish with basil leaves.

Notes

Cook's tip: This sweet squash dish is the perfect addition to a Sunday lunch with roasted meat and veggies.

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