Hasselback butternut squash with chestnuts, pomegranate and tahini

Method

1. To make the pomegranate dressing, mix together the garlic, pomegranate molasses and clementine juice in a small bowl. Season with salt and pepper and whisk in the oil. If making the day before, store in an airtight container in the fridge and bring out 1 hour before serving.

2. To make the tahini and herb sauce, roughly chop half of the coriander, mint and parsley, and set aside to decorate the dish at the end. To keep it all fresh, store in the fridge covered with a damp piece of kitchen towel.

3. Finely chop the remaining herbs and place in a small mixing bowl. Whisk in the tahini and clementine juice then add 6 tablespoons water, stirring to combine. Season with salt and pepper. If making the day before store in an airtight container in the fridge and bring out 1 hour before serving.

4. To make the crispy ginger and onions, lay a double layer of kitchen paper on a plate. In a small saucepan over a medium heat, warm the oil to 170C or until hot enough to make a piece of ginger sizzle when dropped in. Fry the ginger matchsticks until they turn golden (2–3 minutes) then scoop out with a slotted spoon and lay on the paper to drain.

5. In the same saucepan, with the oil still hot, fry the sliced onions, stirring often, until light golden (3–5 minutes). Remove using a slotted spoon, place on the kitchen paper and spread out to cool. If making the day before, store in an airtight somewhere cool and dry (but not the fridge).

6. To make the hasselback butternut squash, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper.

7. Wash the squash, pat dry, then cut in half lengthways and scoop out the seeds. Place one half of the squash flat-side down on a chopping board and lay a wooden spoon along each long edge. Make cuts down at 1cm/½in intervals across the squash – the spoons will prevent you slicing all the way through. Repeat with the other half.

8. Rub the squash all over with the oil and season with salt and pepper. Sprinkle ½ teaspoon mixed spice over each of the flat sides and place on the baking tray, flat sides down. Roast for 30 minutes, then scatter the chestnuts onto the tray and return everything to the oven for a further 20–30 minutes, or until the squash is soft when pierced with a knife.

9. To serve, spread the tahini sauce onto a serving platter and place the hot roasted squash, and chestnuts on top. Pour over the pomegranate dressing then scatter over the pomegranate seeds, roughly chopped herbs, sliced chilli and finally the crispy ginger and onions.