Hasselback Butternut Squash Recipe
Easy and delicious recipe for oven-roasted hasselback-style butternut squash that requires very few ingredients. The butternut squash can make a great dinner option or serve as a side dish for other meals.
SERVING:2
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INGREDIENTS
- 1 medium-sized butternut squash
- 3 tablespoons olive oil
- Aromatic herbs of your choice garlic and fine herbs, persillade, chives, parsley, Espelette pepper, etc.
- Salt and freshly ground black pepper
PREPARATION
- Preheat the oven to 180 °C (356 °F).
- Peel the butternut squash using a peeler or a sharp knife. Cut it in half lengthwise, then remove the seeds with a spoon.
- Place the squash halves on a cutting board, flesh side up. Position two chopsticks on each side to guide your slicing.
- Cut thin slices into the butternut, without going all the way through. The chopsticks will prevent the knife from cutting completely.
- Arrange the squash halves on a baking sheet lined with parchment paper or in a large, lightly oiled dish.
- In a bowl, mix the aromatic herbs with olive oil, salt, pepper, and a pinch of Espelette pepper.
- Brush the squash generously with the mixture, making sure it seeps between the slices.
- Bake for 45 minutes to 1 hour, until the flesh is tender. Check by piercing with a skewer, it should slide in easily.
- If the herbs begin to brown too quickly, cover the dish with parchment paper.
- Once baked, transfer the squash to a serving dish, drizzle with a little olive oil, and sprinkle with freshly chopped parsley. Serve immediately.