Honey Roasted Hasselback Squash

I saw a recipe for this in @thetimesmagazine recently and couldn’t resist trying it out for myself with some additions – fresh thyme, cumin, paprika and toasted chestnuts.

Tonight I’ve made this delicious vegetable the centrepiece of the dinner table, accompanied by leftover Sunday roast turkey (there was so much – a small crown has provided 6 generous portions!) which I’ve dressed with a tahini yoghurt dressing & pomegranate seeds, and served with a simple spinach, tomato and red onion salad.

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