Hasselback butternut squash

Preheat the oven to 200 °C (conventional oven). Cut the butternut squash in half and remove the peel with a potato peeler and the core with a tablespoon.

Place the pumpkin halves on a baking tray lined with baking paper with the cut facing down. Place a wooden spoon along each of the long sides of the pumpkin so that you do not cut down to the tray when cutting the halves of the pumpkin. Instead, the knife is stopped by the handles of the spoon and the pumpkin remains intact. Now use a large knife to cut into the pumpkin halves at small intervals of approx. 3 mm up to the spoon handles to create the fan look. Using a basting brush, brush the pumpkin halves with the oil on all sides. Add salt and pepper and bake (depending on the size of the pumpkin) for about 30–35 minutes or until tender. In the meantime, remove the seeds from the pomegranate. Wash the thyme, shake dry and pluck the leaves. Remove the pumpkin from the oven and crumble the feta cheese on top. Add the pomegranate seeds, dried pumpkin seeds and thyme and season to taste. Tip: A little pumpkin seed oil also gives the pumpkin a very special flavour.

Bon appétit!