Transform your meals with our Hasselback Butternut Squash Recipe. A twist on the traditional roasted butternut squash, this recipe brings both flair and flavour to your dinner table. With carefully scored slices, each piece absorbs more seasoning, delivering a delightful taste in every bite. This versatile dish can be enjoyed as a side for any main course or stand alone as a vegetarian delight. Made from the freshest squash and spiced with herbs and a touch of garlic, it’s sure to impress family and friends. Perfect for autumn gatherings or holiday feasts, add this show-stopping recipe to your kitchen repertoire.

Roasted butternut squash with pecans and pomegranate.

Hasselback Butternut Squash

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Discover a new way to enjoy butternut squash with our Hasselback Butternut Squash Recipe. Perfect for vegetarians and vegans, this delightful dish is both tasty and nutritious. With just a few ingredients, including olive oil, garlic, and your favourite herbs, you'll create a visually appealing side dish that's full of flavour. The recipe's unique cutting technique ensures each piece absorbs all the seasoning, making every bite delicious. Easy to follow and quick to prepare, this recipe will soon become a staple in your kitchen.

Course Main Course, Side Dish

Keyword Butternut Squash, Butternut Squash Recipe, Hasselback Butternut Squash Recipe

Prep Time 30

Cook Time 1

Ingredients

1 Large butternut squash
3 tbsp Olive oil
2 Cloves garlic, minced
2 tbsp Maple syrup
Salt and Pepper to taste
Fresh thyme for garnish
A handful of pomegranate seeds or Pecan

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Instructions

Preheat your oven to 200°C (400°F). Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds. Place the halves flat side down on a cutting board.
Using a sharp knife, make thin slices across each squash half, cutting about three-quarters of the way through. Be careful not to slice all the way to the bottom.
In a small bowl, mix together the olive oil, honey or maple syrup, minced garlic, salt, and pepper.
Place the squash halves on a baking tray. Brush them generously with the olive oil mixture, ensuring it seeps into the slices. Cover with foil and bake in the oven for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the squash is tender and slightly caramelised on the edges.
Once cooked, transfer the squash to a serving platter. Sprinkle with fresh thyme and the optional pecan & pomegranate seeds.

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Hasselback Butternut Squash Recipe