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
- 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
Preheat the oven to 200°C. Lightly grease a large baking tray with some olive oil.
Place the squash on the tray, drizzle lightly with olive oil, season to taste and roast, 30 minutes.
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.
To serve, crumble over some feta and garnish with basil leaves.
Cook's tip: This sweet squash dish is the perfect addition to a Sunday lunch with roasted meat and veggies.