Step 1

Pre heat your oven to 180c.

Step 2

Peel the outside the halved Butternut squash with a peeler (ensure the white is removed).

Step 3

Add the squash halves to a roasting pan facing down and drizzle with some olive oil. Roast for on a medium heat for 20 minutes, then remove from the oven and slice carefully cut ridges with a sharp knife. Be careful not to cut right through.

Step 4

Baste with oil and add garlic powder, then return to the oven. Roast for a further 40-50 minutes until tender.

Step 5

To crisp up the top pop under a grill for a few minutes.

Step 6

Pour over the Indian spices and serve on their own or as a side with curries, salad, chilli, etc.

Step 7

Add the oil to a small frying pan with the spices and garlic. Fry on a medium for a few minutes until the spices are fragrant and the garlic is toasted.

Step 8

Dry toast the walnuts in a frying pan. Allow to cool.

Step 9

Add the walnuts to a pestle and mortar with the balsamic glaze, salt & pepper.

Step 10

Stir to combine then crush a little.

Step 11

Top the hasselbacks with balsamic walnuts and fresh thyme.