Hasselback Butternut Squash
Ingredients
The squash
-
1
medium
butternut or honeynut squash
The seasoning and toppings
-
1
tablespoon
oil
-
Pinch
coarse salt
-
2
tablespoons
melted butter
-
2
teaspoons
ground cinnamon
-
½
teaspoon
pure vanilla extract
Instructions
- Preheat the oven to 400°F.
- Optionally microwave the whole butternut squash for 2-3 minutes to soften it, then let it cool before peeling and slicing.
- Peel the squash, slice it in half lengthwise, and scoop out the seeds.
- Place the squash halves on a cutting board with straws or chopsticks on either side to guide your cuts.
- Cut slices into the squash about ¼ inch apart, without cutting all the way through.
- Place the squash halves on a baking sheet and brush with oil, then sprinkle with salt.
- Bake for 40-45 minutes until slightly soft.
- While baking, whisk together the melted butter, cinnamon, and vanilla extract.
- Brush the cinnamon butter mixture over the squash and bake for an additional 10-15 minutes until caramelized.
- Serve the Hasselback squash once slightly cooled.
Nutrition Facts (estimated)
Servings
4
Calories
183
Total fat
8g
Total carbohydrates
27g
Total protein
3g
Sodium
233mg
Cholesterol
15mg
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