Hasselback Butternut Squash with Walnut Gremolata
Ingredients
The squash
-
1
3-pound
hasselback butternut squash
-
1
tablespoon
olive oil
-
Kosher salt
-
Freshly ground pepper
-
½
teaspoon
ground cumin
-
½
teaspoon
ground coriander
-
3
tablespoons
Countryside Creamery Sweet Cream Unsalted Butter, thinly sliced
Walnut Gremolata
-
¼
cup
Southern Grove Walnuts, chopped finely
-
2
tablespoons
olive oil
-
2
tablespoons
fresh Italian parsley
-
2
tablespoons
finely grated Priano Parmesan cheese
-
Kosher salt
-
Juice from ½
lemon
-
¼
teaspoon
crushed red pepper
-
Seeds from ½
pomegranate
as garnish
Instructions
- Preheat the oven to 425°F.
- Trim the ends of the butternut squash and slice it in half, scooping out the seeds.
- Peel the squash until reaching the bright orange flesh, then drizzle with olive oil and season with salt and pepper.
- Roast in the oven for 20 minutes.
- Remove and let cool for about 10 minutes, then slice the squash without cutting all the way through.
- Sprinkle with cumin and coriander, add butter slices, and return to the oven for 40 minutes.
- For the gremolata, mix walnuts, olive oil, parsley, Parmesan, salt, lemon juice, and crushed red pepper in a bowl.
- Once the squash is done, transfer to a serving dish, top with gremolata, and garnish with pomegranate seeds.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
20g
Total carbohydrates
20g
Total protein
5g
Sodium
200mg
Cholesterol
10mg
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