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Hasselback Butternut Squash with Chestnuts, Pecans and Green Sauce
Ingredients
  • subheading: Add all to trolley:
  • 1 butternut squash (1 to 1.2kg), halved lengthways, deseeded
  • 100ml olive oil, plus 4½ tbsp
  • 3 onions, quartered
  • 150g cooked peeled chestnuts, crushed or roughly chopped
  • 100g pecans, crushed or roughly chopped
  • 25g curly parsley, finely chopped
  • 25g mint, leaves picked and finely chopped, plus extra to serve (optional)
  • 1 unwaxed lemon, zested and juiced, plus extra wedges to serve (optional)
  • 20g flat-leaf parsley sprigs, to serve (optional)
Steps
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