This hasselback butternut is a simple way to turn a humble vegetable into something that looks impressive on the table. Thin slices cut across the surface allow the heat to work its way in, while olive oil and seasoning soak into every crevice. As it bakes, the edges turn golden and slightly crisp, while the centre stays soft and tender. Recipe compliments of Instant Pot.

Prep time: 15 minutes | Cook time: 22 minutes | Serves: 2 to 4

Ingredients

• 1 small butternut
• Olive oil
• Thinly sliced garlic
• Salt and black pepper
• Fresh sage or rosemary
• Optional chilli flakes

Method

1. Peel the butternut, cut it in half lengthways and remove the seeds.
2. Place a skewer or wooden spoon handle on either side of each half. Slice down at ½ cm intervals, stopping when your knife hits the skewers so you do not cut all the way through.
3. Drizzle with olive oil and season with salt and pepper.
4. Tuck thin slices of garlic between the cuts.
5. Place the butternut into the Vortex Air Fryer or Duo Crisp basket.
6. Bake at 180°C for about 20 minutes, or until tender and lightly golden.
7. Garnish with fresh sage or rosemary before serving.