Cookwares

• Frying pan
• Oven

Method

1. 1Step : Wash and finely chop the herbs.
2. 2Step : Mix them with the softened butter, the minced garlic, and the shallot.

Cookwares

• Frying pan
• Oven

Method

1. 1Step : Dry-toast the hazelnuts in a skillet for a few minutes.
2. 2Step : Rub them in a kitchen towel to remove the skins, then finely chop half and roughly chop the rest.
3. 3Step : Crush the sesame seeds with a little salt and pepper, then combine with the hazelnuts.

Cookwares

• Frying pan
• Oven

Method

1. 1Step : Preheat your oven to 180 °C.
2. 2Step : Cut the squash in half lengthwise and scoop out the seeds. You can peel it or leave the skin on if it's organic.
3. 3Step : Place it in an ovenproof dish, brush with olive oil, and season with salt and pepper.
4. 4Step : Bake for about 15 minutes, until the flesh starts to soften.
5. 5Step : Take it out and make thin slices along the top (Hasselback-style). Quick tip for cutting the squash and getting nice slits: place chopsticks on either side of the squash. That way, you're sure not to cut all the way through and ob
6. 6Step : Slip a little herb butter into the slits, then brush the rest over the surface.
7. 7Step : Sprinkle generously with the crunchy mix.
8. 8Step : Return to the oven for another 25 minutes, until the flesh is meltingly tender.