• 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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