Hasselback Butternut Squash
Hasselback Butternut Squash is a tasty fall dish that will wow all who gather around the table!
Servings Prep Time
6People 15Minuets
Cook Time
70Minuets
Servings Prep Time
6People 15Minuets
Cook Time
70Minuets
Ingredients
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.