Roasted Hasselback Butternut Squash
A simple yet elegant dish, roasted Hasselback butternut squash offers caramelized sweetness and beautiful presentation, making it perfect for holiday meals or weeknight dinners.
Ingredients
Main ingredients
- 1 medium butternut squash
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Optional toppings
- to taste chopped herbs
- to taste parmesan cheese
- to taste nuts
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Carefully cut the ends off the butternut squash and stand it upright. Slice the squash in half lengthwise and scoop out the seeds.
- Place half of the squash cut-side down on a cutting board. Make thin, even slices across the squash, being careful not to cut all the way through. Leave about half an inch at the bottom intact.
- Repeat with the other half of the squash.
- Drizzle olive oil over the squash, making sure to get it into the slices.
- Season with salt, pepper, garlic powder, and paprika.
- Place the squash halves cut-side up on a baking sheet lined with parchment paper.
Cooking
- Roast in the preheated oven for 45-55 minutes, or until the squash is tender and the edges are golden brown.
- If desired, sprinkle with your choice of toppings before serving.
Notes
Let the roasted squash cool completely before storing. Place leftovers in an airtight container and keep them in the refrigerator for up to 5 days. Reheat in the oven or microwave before serving again. Choose a squash that feels heavy for its size for better flavor, and try different toppings to customize your dish.