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08 Feb, 2021

Hasselback Potatoes and Squash with a Kale and Lemon Salad

This recipe showcases seasonal winter veg at its best. Cooking squash hasselback-style is revolutionary! Paired with crispy potatoes and a light, zingy kale salad, this recipe will keep you going through the winter months.


Serves 2


  • 1 butternut squash
  • 8 new potatoes
  • 1 tbsp olive oil
  • 3 cloves garlic, peeled and sliced
  • 1 sprig rosemary, remove leaves and roughly chop
  • Maldon Salt
  • Cracked black pepper
  • 100g kale
  • 1 tbsp olive oil
  • Juice 1 lemon
  • Salt
  • Pepper


  1. To prepare the hasselback veg, using a sharp knife, cut thin 3-5mm slices almost through the potatoes, and leaving about half a cm at the bottom to hold the vegetable together. For the squash, cut it in half through the centre lengthways and slice similarly to the potatoes.
  2. In a pan, heat a little olive oil and sauté the garlic and rosemary for just a minute making sure not to burn the garlic, and then pour this over the potatoes. Sprinkle generously with salt and pepper and roast in the oven at 180 for 40-50 minutes until crispy on the outside and soft throughout.
  3. To make the salad, remove the soft leaves from the kale and discard the stalks. Place the kale in a bowl with the olive oil and lemon juice and massage the leaves until softened. Season with salt and pepper.

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