Hasselback Squash with Tomato, Mozzarella & Basil Salsa
This cozy, cheesy Hasselback squash dish is the perfect comfort meal for a chilly evening. With a delicious tomato layer beneath the squash and fresh mozzarella nestled in between, it's topped off with a vibrant basil salsa for a burst of flavour. It’s a fun twist on a classic dish and sure to impress at dinner time!
Serves: 2
Prep time: 15 minutes
Cook time: 1 hour
Dietary: Vegetarian, Gluten-Free
Ingredients:
For the squash:
1 whole butternut squash (peeled, sliced in half lengthways, seeds scooped out)
2 tbsp olive oil
Salt and pepper, to taste
For the filling:
2 tbsp tomato purée
6 tbsp water
3 tbsp olive oil
1 tbsp dried oregano
200g mozzarella, sliced thinly
320g cherry tomatoes, sliced lengthways into thirds
40g grated Grana Padano cheese
For the quick salsa:
20g fresh basil, roughly chopped
1 tbsp capers
Juice and zest of 1/2 a lemon
1 tbsp white wine vinegar
4 tbsp olive oil
1/4 clove garlic, grated
Salt and pepper, to taste
Instructions:
Preheat the oven to 200°C (180°C fan) and line a large baking tray with parchment paper.
Prepare the squash: Slice the squash halves into thin slices (about 1cm thick), leaving the stem intact at the top to keep it together. Spread the slices out like a fan on the baking tray. Drizzle with 2 tbsp olive oil, and season with salt and pepper. Cover with tin foil and bake for 30 minutes.
Prepare the filling: While the squash roasts, arrange the sliced cherry tomatoes on the bottom of the tray in a single layer. Grate the Grana Padano cheese over the tomatoes and season with salt and pepper.
Assemble the dish: After the squash has roasted for 30 minutes, remove it from the oven and uncover it. Carefully place the squash back onto the tray over the tomatoes. In a small bowl, mix the tomato purée, water, and 3 tbsp olive oil. Pour this mixture over the squash, making sure it gets between the slices. Add mozzarella between the squash slices, sprinkle over the oregano, and season again with salt and pepper.
Bake the squash: Cover with foil and bake for another 10 minutes. Then, remove the foil, drizzle 1 tbsp olive oil over the squash, and bake for an additional 30 minutes, or until the squash is golden and bubbling.
Prepare the salsa: While the squash bakes, mix together the chopped basil, capers, lemon juice and zest, white wine vinegar, olive oil, grated garlic, and season with salt and pepper.
Serve: Once the squash is cooked, remove it from the oven and plate it up. Top with the fresh basil salsa for an added burst of flavour.
Enjoy this cheesy, comforting dish with a side salad or as a main!