Ingredients

  • Whole butternut 1
  • SpinneysFOOD Fresh Rosemary 10 sprigs
  • SpinneysFOOD Mediterranean Extra Virgin Olive Oil 3.5 tbsp
  • SpinneysFOOD Organic Natural Honey 2 tbsp
  • SpinneysFOOD Fine Sea Salt 1 tsp
  • Garlic clove 1
  • Panko breadcrumbs 50g

Nutrition (Per serving)

  • Calories 251
  • Fat 15.9g
  • Saturates 2.2g
  • Protein 2.6g
  • Carbs 32.6g
  • Sugars 8.9g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Rosemary Hasselback butternut with honey

American 15 Mins Prep · 60 Mins Cook


  1. Preheat the oven to 200°C, gas mark 6. Line a baking tray with baking paper.
  2. Halve the butternut and scoop out the seeds. Place one half, cut side down, on a chopping board.
  3. Align a chopstick lengthways along one side of the squash. Using a very sharp knife, carefully slice through the squash to the chopstick at ½cm intervals. Repeat with the remaining half.
  4. Arrange 8 of the rosemary sprigs between every other slice.
  5. In a small bowl, whisk together 45ml (approx. 3 tbsp)olive oil and honey until combined.
  6. Place both halves of the butternut on the tray – cut side down – and drizzle with the olive oil-honey mixture. Season with 1/2 tsp of salt. Cover tightly with aluminium foil and roast for 20 minutes before removing the foil. Roast for a further 20-30 minutes or until golden.
  7. Finely chop the remaining rosemary. Peel the garlic clove.
  8. Heat the rest of the oil in a non-stick frying pan placed over a medium heat. Once hot, add the breadcrumbs, sea salt and rosemary. Crush or grate in the garlic. Sauté, often stirring, until it turns golden, approx. 3-4 minutes. Transfer the pangratato to a bowl.
  9. Sprinkle the pangratato over the hasselback butternut and serve.