Andrew Dickens’ Hasselback butternut squash is coated with coconut oil and Sri Lankan roasted curry powder, then roasted until soft and caramelised. It is served with a gently spiced kiri hodi sauce made with coconut milk, sweet red pepper and fresh lime. Rich, fragrant and made for sharing.
This recipe was cooked by Andrew Dickens during his BBQ Around the World masterclass at Charlie Oven.
- Preparation time: 25 minutes
- Total cooking time: Approximately 1 hour to 1 hour 15 minutes
- Serves: To be confirmed
- Charlie Oven temperature: 180 to 200°C/356 to 392°F
- Cooking method: Roasting and gentle simmering
- Charlie accessories: Cooking racks
- Other equipment: Roasting tray or baking tray, large cast iron frying pan and baking parchment
Ingredients
For the Hasselback butternut squash
- 1 large butternut squash
- 1 tbsp raw coconut oil, melted
- 1 to 2 tbsp Sri Lankan roasted curry powder
For the kiri hodi sauce
- 2 tbsp raw coconut oil
- 1 large onion, finely diced
- 2 tbsp Sri Lankan roasted curry powder, such as Angus & Oink
- 1 x 400ml tin coconut milk
- 200ml water
- 1 tsp palm sugar or soft brown sugar
- 2 red peppers, diced into small pieces
- Finely grated zest and juice of 1 lime
Prepare the butternut squash
- Peel the squash and cut it in half lengthways. Scoop out and discard the seeds.
- Place each half cut-side down on a chopping board. Make thin cuts across the squash, stopping before the knife reaches the board so the slices remain joined at the bottom. Placing a wooden spoon handle or chopstick on either side will help stop you cutting all the way through.
- Line a roasting tray or baking tray with baking parchment.
- Brush the melted coconut oil over every side of the squash, working it into the cuts where possible.
- Sprinkle the squash evenly with the Sri Lankan roasted curry powder.
Set up your Charlie Oven
Light around half a football’s worth of good-quality lumpwood charcoal. Build the fire towards the back of the Charlie Oven and bring the oven to 180 to 200°C/356 to 392°F.
Keeping the charcoal at the back creates a more indirect cooking area towards the front of the oven. This allows the squash to roast steadily and gives you a gentler area for cooking the sauce.
Place one cooking rack around the middle of the oven for the squash. Place another rack in the top section for the cast iron pan.
Roast the butternut squash
- Place the squash in the lined tray with the flat, cut sides facing upwards. Put the tray on the middle rack towards the front of the oven, away from the strongest heat.
- Roast for approximately 30 minutes, then carefully turn the squash so the Hasselback cuts face upwards.
- Continue roasting for approximately 30 to 45 minutes, until completely tender and caramelised around the edges. A small knife should slide easily into the thickest part.
- Remove the squash from the Charlie Oven and set it aside while you finish the sauce.
Make the kiri hodi sauce
- While the squash is roasting, put the coconut oil into a large cast iron frying pan. Place the pan on the rack in the top section of the Charlie Oven, towards the front and away from the charcoal.
- Once the oil has melted, add the diced onion and curry powder. Cook gently for around 20 minutes, stirring regularly. The aim is to soften the onion without colouring it, allowing its sweetness and the flavour of the spices to develop.
- Pour in the coconut milk. Measure 200ml of water into the empty tin, swirl it around to collect the remaining coconut milk, then pour it into the pan.
- Bring the sauce to a very gentle simmer. Add the palm sugar and stir until it has dissolved.
- Stir in the diced red pepper and return the pan to the top section of the oven for around 5 minutes.
- Remove the sauce from the oven and set it aside until shortly before serving.
- Return the pan to the top of the oven for around 5 minutes to warm the sauce gently.
- Just before serving, stir in the lime zest and juice. Adding the lime at the end keeps its flavour fresh and bright.
Serve
Place the caramelised squash on a large serving dish and spoon the warm kiri hodi sauce around it. Serve family style at the table or divide the squash and sauce between individual bowls.
Cook’s notes
Sri Lankan roasted curry powder is darker and deeper in flavour than a standard curry powder. The strength varies between brands, so use 1 to 2 tablespoons on the squash according to taste.
Keep the charcoal towards the back and place the squash and cast iron pan towards the front. This creates a more indirect heat and helps the squash cook steadily without the sauce catching.
Keep the kiri hodi at a gentle simmer. Boiling coconut milk too fiercely can cause it to split or become oily.
Add the lime immediately before serving. Cooking it for too long will dull its fresh flavour and could make the sauce taste bitter.
Frequently asked questions
What is Hasselback butternut squash?
Hasselback squash is cut into thin slices without cutting completely through the base. It stays in one piece while the cuts create more edges for the coconut oil and curry powder to coat.
Where should I place the squash in the Charlie Oven?
Place it on a rack around the middle of the oven, towards the front. Keep the lumpwood charcoal at the back to create a more indirect cooking area.
How long does Hasselback butternut squash take to cook?
A large squash should take approximately 1 hour to 1 hour 15 minutes at 180 to 200°C/356 to 392°F. The exact time will depend on its size. It is ready when a knife slides easily into the thickest part.
Where should I cook the kiri hodi sauce?
Place the cast iron pan in the top section of the Charlie Oven, towards the front and away from the charcoal. This gentler heat helps the onions soften without colouring and reduces the chance of the coconut sauce catching.
What is Sri Lankan roasted curry powder?
It is a deep, aromatic blend made with toasted or roasted spices. It is generally darker and richer than an everyday curry powder. Andrew used the Angus & Oink blend.
Can I make the kiri hodi sauce in advance?
Yes. Make the sauce without the lime, then cool and refrigerate it. Reheat gently until piping hot and stir in the lime zest and juice immediately before serving.