Honey and almond hasselback squash

SERVES 6 

1 x 1.8kg butternut squash, halved lengthways, peeled and seeds removed 

1 tbsp extra virgin olive oil 

180g honey H 2 tbsp malt vinegar 

14 bay leaves H 80g almonds, toasted and chopped 

sea salt and cracked black pepper 

Step 1 Preheat the oven to 220C/ gas 7. Line a large baking tray with nonstick baking paper. Place half the squash, cut-side down, on a chopping board. Place a chopstick, lengthways, on each side of the squash. Using a sharp knife, carefully slice through the squash to the chopsticks at 5mm intervals. Repeat with the remaining squash half. 

Step 2 Place the squash on the tray, cut-side down, and drizzle with the oil. Cover tightly with aluminium foil and roast for 1 hour. Uncover and roast for a further 20 minutes or until golden. 

Step 3 Place the honey, vinegar and bay leaves in a small saucepan over high heat. Bring to the boil and cook for 4-5 minutes or until slightly reduced. Spoon half the honey glaze over the squash and place the bay leaves in the incisions. Roast the squash for a further 5-10 minutes or until tender and golden. 

Step 4 Sprinkle the squash with the almonds, salt and pepper and drizzle with the remaining honey glaze to serve.