If you’re looking for a side dish that is both easy and beautiful, look no further than these hasselback squash.
On the Ingredients:
- Winter squash come in many different varieties, but they all originate in the Americas. They are 90% water but are also nutrient dense and high in fiber. Some possible health benefits include improving gut health and blood pressure. (Read more on the health benefits.)
Recipe Notes and Substitutions:
Depending on the size of your butternut squash, the baking time may vary.
Hasselback Butternut Squash
Servings
8
servingsPrep time
15
minutesCooking time
1
hour15
minutesTotal time
1
hour30
minutesIf you’re looking for a side dish that is both easy and beautiful, look no further than these
hasselback squash.
Ingredients
1 medium butternut squash
2 tbsp olive oil
salt and pepper to taste
1/2 stick butter (soft)
1 tbsp maple sugar
1/8 tsp cinnamon
1/4 cup toasted pecans
Directions
- Preheat the oven to 425° F.
- Peel the skin off the squash, cut it in half lengthwise, and scoop out the cuts. Optionally, you can save the seeds and roast them for a garnish.
- Rub the squash halves all over with olive oil, season with salt and pepper, and place them cut side down on a greased baking sheet. Roast for 15 minutes.
- Meanwhile, mix together the butter, maple sugar, and cinnamon in a small bowl.
- Carefully move a squash half to a cutting board and place a wooden spoon on either side. Using a sharp knife, slice through the rounded sides of squash halves crosswise, going as deep as possible but without cutting all the way through. The spoons will help you keep from cutting all the way.
- Carefully transfer the squash back to the baking sheet and repeat with the other half.
- Spread a quarter of the maple butter on each half, then return to the oven.
- Roast for 30 minutes, spread the remaining butter on the squash, and roast for another 30 minutes or until the squash is soft.
- Remove from the oven and transfer to a serving plate. Garnish with toasted pecans and serve hot!
