Hasselback Butternut Squash

Hasselback Butternut Squash


This savory side dish looks fancy but is actually really simple to make (and so good to eat!).
  • 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
  1. Preheat oven to 400°F. Line a baking sheet with aluminum foil and coat with cooking spray.
  2. 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.
  3. Roast for 10-15 minutes or until squash has softened enough to cut.
  4. 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.
  5. 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.
  6. Pour melted butter mixture over top of squash. Intersperse remaining sage leaves into squash sections.
  7. Bake for 40 minutes. Sprinkle over parmesan cheese and finish baking for 5 more minutes or until melted.

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