Butternut hasselback with honey and salted pistachio-hazelnut topping
15 min + 45-50 min bake time
1 butternut squash (approx. 1.2 kg)
SALDORO fine sea salt
2 tbsp rapeseed oil
60 g hazelnuts
40 g pistachio nuts
60 g butter
2 tbsp honey
Preheat the oven to 200ºC, line a baking sheet with parchment paper. Peel the squash, halve lengthwise and use a spoon to scrape out the seeds and pulp fibres. Season the squash halves with SALDORO fine sea salt and rub with oil. Place the slices with the cut side down on a baking sheet and bake for about 15 min (centre, convection 180ºC).
Coarsely chop the hazelnuts and pistachios. Melt the butter and combine with the honey and ½ tsp SALDORO fine sea salt. Briefly remove the sheet from the oven and cut closely placed slits into the squash halves. Brush with some of the honey mixture and bake for another 15 min.
Stir the hazelnuts and pistachios into the honey mixture, drizzle the mixture onto the squash halves and bake for another 15-20 minutes until soft.