Hasselback Butternut Squash
Servings: 4 People
This hasselback butternut squash recipe can be a great vegetarian main dish as well as a pretty side dish.
- 1 Butternut Squash
- 2 Cloves Garlic Peeled and sliced
- 2 Sprigs Rosemary
- ½ teaspoon Salt
- ½ 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!
Serves 4-6 people. Or 2 as a vegetarianmain course.
Nutritional Info per serving: 89 Calories, 1.1g Protein, 12.3g Total Carbs, 0.1g Fibre, 12.2g Net Carbs
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information
Serving: 1serving | Calories: 89kcal | Carbohydrates: 12.3g | Protein: 1.1g | Fat: 4.6g | Fiber: 0.1g