Hasselback Butternut Squash
Hasselback Butternut Squash is a simple yet elegant roasted vegetable dish that features thin slices of squash brushed with oil, herbs, and seasonings, then roasted until tender with crispy edges.
Equipment
- Sharp knife
- Cutting board
- Baking sheet
- Parchment paper or foil
- Pastry Brush
- Spoon or small bowl for seasoning mixture
Ingredients
• 1 large butternut squash, peeled and halved
• 2 tablespoons olive oil, or use melted butter
• 1 teaspoon finely ground salt
• ½ teaspoon ground black pepper, freshly crushed
• 2 tablespoons maple syrup (optional, for a touch of sweetness)
• 2 cloves of garlic, minced finely
• Fresh thyme or rosemary sprigs, a few pieces
• 2 tablespoons freshly grated Parmesan cheese
Instructions
1. Turn the oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
2. Peel the butternut squash, cut it in half lengthwise, and remove the seeds with a spoon.
3. Place the squash halves flat on a cutting board and carefully slice thin cuts across the surface without cutting completely through.
4. Brush the squash with olive oil or melted butter and sprinkle with salt, pepper, garlic, and herbs.
5. Roast in the oven for about 35–45 minutes until the squash becomes tender and lightly caramelized.
6. During the last few minutes, brush with maple syrup and sprinkle Parmesan cheese if desired.
7. When it comes out of the oven, let it cool a little, then serve warm.
Notes
- Choose a sharp knife for precise and uniform cuts.
- Chopsticks can help prevent cutting through the squash.
- Brush seasoning between slices for deeper flavor.
- A firm squash will give you the best texture when cooked.
- Add cheese or glaze near the end of baking.
- Do not overcrowd the baking tray.
- Enjoy it right after cooking for the finest flavor and texture.