Hasselback Squash with Roasted Grapes & a Sprout & Blue Cheese Slaw


“Give squash the hasselback treatment with this HasselBack Squash with Roasted Grapes and a Sprout and Blue Cheese Slaw from my cookbook Eat Green. Perfect as a meat-free Christmas centre piece, or a celebratory supper when Squash is in season. Use any dried fruit you have at home and feel free to swap the cheese for any leftovers that need some love.” Melissa Hemsley

Time: 60 mins
Serves: 6


  • 1 large squash (about 1.5kg), save the seeds
  • 2 tbsp ghee or oil
  • 8 garlic cloves, unpeeled
  • 1 big bunch of grapes (black or red look best), bunch split in half
  • 8 bay leaves
  • 4 rosemary or thyme sprigs
  • 1 orange, sliced into rounds
  • 2 tbsp maple syrup
  • Sea salt & black pepper

For the Sprout & Blue Cheese Slaw:

  • 500g small brussel sprouts, finely shredded
  • 1 big handful walnuts, pecans or almonds
  • 1 large apple, chopped into matchsticks
  • 1 big handful dried fruit such as cranberries or raisins
  • 1 handful of blue cheese, Cheddar, pecorino or crumbled feta
  • 1 small red onion, thinly sliced

For the dressing:

  • 9 tbsp extra virgin olive oil
  • 5 tbsp apple cider vinegar
  • 2 tsp dijon mustard
  • 2 tsp raw honey or maple syrup


  1. Preheat the oven to fan 220°C/Gas mark 9 and carefully slice the squash in half lengthways. Be sure to use a sharp knife. Scoop out the seeds, wash and dry them.
  2. Roast the two halves in a large roasting tray, cut-side down, for 30 minutes.
  3. Remove the tray from the oven and put each squash half onto a chopping board. Slice across the halves, every 0.5cm, making sure not to cut all the way through to the board, before putting back in the roasting tray. Rub ghee and a good amount of salt and pepper into the squash, scatter around the garlic and roast for another 15 minutes.
  4. Add the grapes, herbs, orange slices and squash seeds to the tray and spoon over the maple syrup. Turn up the heat to 240°C for a final 5–10 minutes until the edges look golden and crisp.
  5. While the squash is cooking, prepare the sprout slaw. Whisk the dressing ingredients together in a mixing bowl and season to taste.
  6. Use a food processor or knife to finely chop the sprouts, then transfer to the bowl with the dressing and toss with the other ingredients.
  7. Squeeze the roasted garlic cloves out of their skins, mash with a fork and serve alongside the squash and the slaw.

Thanks to the amazing Melissa Hemsley for this recipe. Check out her website here and Instagram here for more recipe inspo!

Healthy meals Hasselback squash and cheese slaw