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Hasselback butternut squash with chestnuts, pomegranate and tahini
Fruit and vegetables
1 small
garlic
clove, peeled and finely grated
10g/⅓oz
fresh coriander
(stalks and leaves)
10g/⅓oz fresh
mint
leaves
10g/⅓oz flatleaf
parsley
25g/1oz
ginger
, peeled and cut into thin matchsticks
1 medium
onion
, halved and finely sliced from top to root
1 medium
butternut squash
(about 1.1kg/2lb 8oz)
1
pomegranate
, seeded (about 100g/3½oz seeds)
1 red chill, deseeded and finely sliced
Tins, packets and jars
4 tbsp
tahini
Cooking ingredients
2 tbsp
pomegranate molasses
2 tbsp
olive oil
150ml/5fl oz
vegetable oil
, for frying
2 tbsp
olive oil
1 tsp
mixed spice
180g/6oz whole cooked
chestnuts
, roughly chopped
salt and freshly ground
black pepper
Other
2 tbsp clementine or
orange juice
2 tbsp clementine or
orange juice
Back to recipe
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