Eunice Power's Hasselback butternut squash with roast walnut and chilli Tzatziki with caper and parsley oil.


Serves 4

  • 2 Butternut squash  
  • 1 Tablespoon of Olive oil
  • A knob of butter
  • Roast crushed coriander seeds
  • Sea salt and ground pepper

For the Tzatziki:

  • 250ml Greek style yoghurt
  • ½ shallot finely sliced
  • I red chilli de seeded and finely sliced
  • Small bunch of soft herbs finely sliced I use parsley and dill
  • Large tablespoon of roasted walnuts (roast at 160c for 10 minutes and allow to cool.)
  • Teaspoon of vinegar

Caper and Parsley oil:

  • A tablespoon of olive oil
  • Large bunch of parsley 
  • Heaped dessert spoon of capers 


  1. Heat oven to 200C/180C fan/gas 6. 
  2. Peel the butternut squash using a vegetable peeler. Cut each squash in half and 
  3. scoop out the seeds. The slice each half widthways at 3mm. Place on a lined 
  4. baking tray. Warm the olive oil, add the butter, stir in the coriander seeds season with salt and pepper and brush over the squash. Bake in the oven for 40 minutes, basting again after20minutes. 


  1. Roughly chop the walnuts. Finely chop chilli and shallot and fold into the Greek yogurt along with finely chopped dill and parsley and finally add the chopped walnuts, add a little vinegar and season with salt and pepper. 
  2. Ideally, this should be made an hour or so in advance.

Caper and Parsley oil:

  1. Warm the olive oil then add sliced parsley leaves and capers
  2. To serve, transfer the squash onto warm plates, divide the tzatziki between the plates and drizzle with caper and parsley oil.