Roasted Hasselback Butternut Squash

Roasted Hasselback Butternut Squash is an absolutely gorgeous show-stopping dish that is perfectly suited for your holiday table, but still doable to make more often!

This process is much easier than it looks! One of those recipes that will really impress your guests, yet it won’t have you totally stressed out either.

Roasted butternut squash is the PERFECT autumn and winter squash to serve alongside your very best cold-weather meals such as roasted turkey, chicken, or pork tenderloin with a big fall salad.

OR, use this recipe to food prep for your week ahead (substitute butternut squash for your typical complex carb on your meal plan).

Most of the carbohydrates in our diet should come from nutrient-rich, fiber-packed complex carbs, like butternut squash.

Here are some additional CFC favorite butternut squash recipes for you:

Butternut Squash Soup

Mashed Butternut Squash

Twice Baked Butternut Squash

Butternut Squash Fries

Butternut Squash Scoops

8 servings

Ingredients:

• 1 large butternut squash, washed

• avocado oil, as needed

• sea salt and ground pepper, to taste

• 2 Tbsps raw honey or pure maple syrup

• 1/2 tsp red pepper chili flakes

• 1/4 cup chopped raw pecans or walnuts

• 1/2 cup pomegranate arils, from 1 pomegranate

• fresh thyme, to garnish

Instructions:

Preheat your oven to 400 degrees f. Lightly spritz or rub a 9×13 sheet pan with avocado oil.

Carefully peel the butternut squash using a potato/vegetable peeler.

Using a very sharp chef’s knife, carefully slice your butternut squash in half lengthwise. Scoop out the seeds and discard.

Place the prepared butternut squash into the sheet pan, cut side down. Spritz or rub with avocado oil and season with sea salt and pepper. Roast for 25-30 minutes, or until just starting to become tender when pierced with the tip of a knife.

Remove from the oven and allow it to cool until ready to handle. Reduce the heat in your oven to 350 degrees f.
Slice the squash crosswise thinly and evenly as shown in the video.

Make sure you don’t go all the way through the squash as we want it to hold together and look beautiful when finished.

Drizzle your hasselbacked squash with honey or maple syrup and sprinkle with chili flakes.

Return to the oven and continue to bake for 15-20 minutes, or just until the squash is tender and caramelized on top.

Garnish with pecans, pomegranate arils, and fresh thyme.
Enjoy while warm.
Rachel

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