Hasselback Butternut Squash
Rating
This savory side dish looks fancy but is actually really simple to make (and so good to eat!).
Ingredients
- 1 butternut squash, halved lengthwise, peeled, and seeded
- 2 tablespoons olive oil
- ½ cup butter
- 8-10 sage leaves
- 4 cloves garlic, minced
- ½ teaspoon ground sage
- ¼ cup parmesan cheese, shredded or shaved
- 1 teaspoon red pepper flakes
- Kosher salt and black pepper
Instructions
- Preheat oven to 400°F. Line a baking sheet with aluminum foil and coat with cooking spray.
- Place squash halves cut-side down onto baking sheet. Drizzle both halves with olive oil, then dried sage, 2 teaspoons salt and 1 teaspoon black pepper. Brush or rub oil and seasonings to both sides of squash.
- Roast for 10-15 minutes or until squash has softened enough to cut.
- Remove from oven and, with a sharp knife, cut thin horizontal slices down the length of the squash, about ¼ inch apart, stopping ¼ inch from base of squash.
- Melt ½ cup butter in a pan on medium heat. Stir frequently, 2-3 minutes, until butter begins to brown and leave brown bits in the pan. Remove from heat and stir in minced garlic, red pepper flakes, and 4-5 sage leaves.
- Pour melted butter mixture over top of squash. Intersperse remaining sage leaves into squash sections.
- Bake for 40 minutes. Sprinkle over parmesan cheese and finish baking for 5 more minutes or until melted.
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