Hasselback Butternut Squash

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A Scandinavian dish that's as gorgeous as it is delicious!

Coline
Coline
212

9 minutes

Prep time

50 minutes

Cook time

710 cal.

Per serving

Utensils

Oven, Peeler, Parchment paper, Brush, Sheet Tray

recipe

Butternut squash

Step 1

Preheat the oven to 400°F. Peel the squash. Cut the squash in half lengthwise. Scoop out the seeds.

Butternut squash
Olive oil

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.

Maple syrup
Thyme (dried)
Olive oil

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.

Walnuts

Step 4

Serve garnished with chopped walnuts & black pepper. Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy710 cal.
Fat19 g
Carbohydrates142 g
Protein11 g
Fiber11 g

On average, one serving of the recipe "Hasselback Butternut Squash" contains 710 Energy, 19 g of Fat, 142 g of Carbohydrates, 11 g of Protein, 11 g of Fiber.

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Hasselback Butternut Squash
Easy