When Lorraine posted her hasselback butternut recipe I knew for certain I was going to make this. Dave is not a fan of butternut so I had to wait until my family came for lunch. This super simple recipe is so impressive that I urge you to make it as well.
My last chore before I went back to work was to clear out the freezer. Every time I make something for the blog and I have leftovers, I pop them into a bag. Once labelled, the bag goes into the freezer, usually in the drawer or on the shelf it’s meant to be. Sometimes I manage to make use of these items again, such as the royal icing. I store my egg whites to use for glazing and meringues. At the end of 2019 I had over 50 egg whites to use. I’m hoping that Nadia wants to go back on an egg white omelette diet this year. If not I’m going to toss them as I’m sure I will gather more during 2019. I started off with the meat drawer emptying it, cleaning it and re-stacking it.
Today’s inspiration ♥ Recipe For Hasselback Butternut ♥ can be found on Lavender and Lime Click To Tweet
Then I moved on to the chicken drawer and once repacked, I sorted out my seafood and shellfish. With the easy work behind me I tidied up the egg whites, placing them into a container. The last two shelves were an absolute mess with me having tossed things in over the past three weeks. I emptied both of them, sorted out what to keep and what to throw out and tidied them up. In amongst all of this I found a mystery meal. Most certainly this is a pasta dish ready to bake when we get back from Johannesburg later this month. I threw out a batch of choux pastry as well as crème pâtissière and some puréed fruit. There was even a bottle of frozen carrot juice that despite my good intentions I have not drunk. I feel that my year can really start now that I have a clean freezer but I know my fridge needs to be tackled next.
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- 1 butternut with a thick waist
- 75g butter *
- Salt and freshly ground black pepper to season
- 4 bay leaves
- 40g pumpkin seeds
- Preheat the oven to 200° Celsius
- Peel and cut the butternut lengthwise and deseed
- Place cut side down onto a board and cut thin slices without cutting right through the bottom
- Place into an ovenproof dish
- Melt the butter until golden and brush some over the butternut and season generously
- Place into the oven and bake for 45 minutes
- Remove from the oven and gently open the slices ever so slightly
- Brush over the rest of the butter, season again and press in the bay leaves - 2 into each butternut, apart from each other
- Sprinkle the pumpkin seeds over the butternut and return to the oven
- Bake for a further 15 minutes and then serve