This hasselback butternut squash recipe can be a great vegetarian main dish as well as a pretty side dish. A great low carb and gluten free option for the holidays or any time you see butternut squash for sale!
I like that this is a dish that looks like you spent a lot of time on it but it’s easy to prepare. As a side dish it would make a great addition to your table. Guest just need to take a few slices and enjoy!
I have kept the flavours simple with just garlic and rosemary, primarily because I like those flavours and the smell when they are baking! If you sliced the garlic thin enough, you could place them in between the hasselback butternut squash slices.
Take this hasselback butternut squash recipe and have a play around with it. You could add chopped pecans, and bacon bits. Perhaps slather it with butter in place of olive oil. Try it with other herbs. I sprinkled Parmesan on the hasselback butternut squash the Chief Taster was presented with for dinner. He had a long busy day at work and arrived home in need of comfort food. His bottom lip quivered when I told him there was no chicken and it was one of my vegetarian dishes. Inside I mentally prepared myself for having to make a quick microwave mug cake as an offering afterwards. A sprinkle of cheese worked, and he tucked in after the first cautionary bite. It’s the sweetness of the butternut squash that gave him the comfort he was looking for I think!
I was rather surprised at how easy it was to peel a butternut squash with a vegetable peeler and all the times I’ve baked it with the skin have now become a challenge! The bright colour of this delicious vegetable helps too!
I love an easy dish that looks like you tried (if my friends are reading this, no, I did try the last time you ate at mine and sweated for hours in the kitchen…ahem!). This will definitely be at my table for Fall dinners! It’s as easy as just cutting the butternut squash in half.
Then scoop the seeds out. You could set them aside and clean them for baking and eat them as you would pumpkin seeds.
Using a vegetable peeler, remove the hard skin to reveal the orange flesh. This was easier than I thought!
With a sharp knife cut horizontal slices but do not cut to the bottom of the butternut squash. You want a fan like appearance. The thinner the gaps between the slices will give a better appearance. Slow and steady with this race with this hasselback butternut squash recipe!
Then scatter with garlic, rosemary and olive oil and bake until tender! Bake it longer for a slightly more crispy and golden appearance too. Enjoy the admiration of your guests as you place this hasselback butternut squash on the table!
- 1 Butternut Squash
- 2 Cloves Garlic Peeled and sliced
- 2 Sprigs Rosemary
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
- 2 tablespoons Olive oil
- Preheat the oven to 200C/400F degrees
- Cut the butternut squash in half lengthwise and remove the seeds.
- Peel the skin with a vegetable peeler.
- Gently slice the squash horizontally with a sharp knife but do not cut all the way down. Keep the space between the slices as thin as you can.
- Place the squash on a parchment lined baking sheet.
- Brush or spoon the olive oil over the squash.
- Scatter the garlic and rosemary sprigs over the squash.
- Season with the salt and pepper.
- Bake for 45 minutes and baste halfway through cooking.
- Garnish to taste, eat and enjoy!