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Hubbard squash slices with a cinnamon and nut crust

Name: Hubbard squash slices with a cinnamon and nut crust
Yield: 4 (makes 8 slices)
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

February 28, 2017 (Last Updated: March 20, 2017)

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

Print Recipe

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

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.