Hasselback Butternut Squash

Butternut Squash is such yummy side dish. I love that it has a mild flavor so the versatility is endless! My Hasselback Butternut Squash really livens up the flavors and brings out the true butternut taste.

The trick is not to over dress the squash with herbs or spices—just go light! I love using the fruit and seeds because it brings out the flavor along with adding a light sweetness and crunch to your bite.

Butternut Squash has a high nutrient content in Vitamin E and C and even more potassium than a banana! Cool huh? Also the toppings are packed with antioxidants so you’re in for a really healthy treat you guys!

What You’ll Need:
1 butternut squash
3 Tbsp coconut oil
1/4 cup of maple syrup
1/8 cup pomegranate seeds
1/8 cup dried cranberries
1/8 cup pumpkin seeds (out of their shell)
1/2 tsp nutmeg
1/2 tsp salt

How to Prepare:
Preheat the oven to 425°
Peel the squash, slice it in half and scoop out the seeds. If you are really careful, you may even be able to slice the stem in half which makes for an even prettier final product.

Place scooped side down on a parchment lined baking sheet and bake for about 40 minuets or until you can feel the squash begin to get tender.
Take out of the oven and allow to cool for 5-10 minuets or until you can touch it without it burning your hand.
Thinly slice the squash in rows without slicing all the way down to the bottom. (Hence the hasselback.)
Pour over melted coconut oil. Do your best to get inside most of the sliced openings.

Return to the oven and bake for about another 30 minuets. Or until the squash is fully tender and starting to brown.
Pour over the maple syrup, pomegranate seeds, dried cranberries and pumpkin seeds.
Serve warm.

Serve warm. Enjoy!

Print Recipe

Hasselback Butternut Squash

Hasselback Butternut Squash is a tasty fall dish that will wow all who gather around the table!

Course

Sides

Cuisine

American, Fall, Holiday

Keyword

holiday, Keto, Paleo

Prep Time

15 Minuets

Cook Time

70 Minuets

Servings

People

Ingredients

• 1 Butternut Squash
• 3 Tbsp Coconut Oil
• 1/4 C Maple Syrup
• 1/8 C Pomegranate Seeds
• 1/8 C Dried Cranberries
• 1/8 C Pumpkin Seeds Shells removed
• 1/2 Tsp Ground nutmeg
• 1/4 Tsp Salt

Course Sides Cuisine American, Fall, Holiday Keyword holiday, Keto, Paleo Prep Time 15 Minuets Cook Time 70 Minuets Servings People Ingredients 1 Butternut Squash 3 Tbsp Coconut Oil 1/4 C Maple Syrup 1/8 C Pomegranate Seeds 1/8 C Dried Cranberries 1/8 C Pumpkin Seeds Shells removed 1/2 Tsp Ground nutmeg 1/4 Tsp Salt

Instructions

1. Preheat oven to 425°
2. Peel the squash, slice it in half and scoop out the seeds. If you are really careful, you may even be able to slice the stem in half which makes for an even prettier final product.
3. Place scooped side down on a parchment lined baking sheet and bake for about 40 minuets or until you can feel the squash begin to get tender.
4. Take out of the oven and allow to cool for 5-10 minuets or until you can touch it without it burning your hand.
5. Thinly slice the squash in rows without slicing all the way down to the bottom. (Hence the hasselback.)
6. Pour over melted coconut oil. Do your best to get inside most of the sliced openings.
7. Return to the oven and bake for about another 30 minuets. Or until the squash is fully tender and starting to brown.
8. Pour over the maple syrup, pomegranate seeds, dried cranberries and pumpkin seeds.
9. Serve Warm.

Recipe Notes

Note: Cooking time varies greatly depending on the size of the butternut squash. Just be sure to keep an eye on it in the oven the last 10 minuets or so to be sure not to overlook.