Hasselback Butternut Squash
Easy
Coline
Coline

Hasselback Butternut Squash

9 minutesPrep time

50 minutesCook time

620 cal.Per serving

Ingredients for 1

Butternut squash

1/2

Butternut squash

Maple syrup

2 tbsp

Maple syrup

Walnuts

1 tbsp

Walnuts

Thyme (dried)

1/2 tsp

Thyme (dried)

Olive oil

1 tbsp

Olive oil

Utensils

Oven, Peeler, Parchment paper, Brush, Sheet Tray, Knife

recipe

  • Step 1
    Preheat the oven to 400°F. Peel the squash. Cut the squash in half lengthwise. Scoop out the seeds.
  • Step 2
    Lay both halves scooped-side down on a parchment-lined baking sheet. Generously brush them with olive oil. Season with salt & pepper. Roast for 20 min.
  • Step 3
    Remove from the oven. Carve horizontal slits about 1/2-inch apart into the squash. Be sure not to cut all the way through! Generously brush the squash with maple syrup. Sprinkle with thyme. Drizzle with the rest of olive oil. Roast for 20 min.
  • Step 4
    Serve garnished with chopped walnuts & black pepper. Enjoy!