Description
A visually stunning roasted Hasselback butternut squash with tender slices, caramelized edges, and a sweet-savory glaze infused with garlic and herbs.
Ingredients
- 1 large butternut squash
- 3 tbsp olive oil
- 2 tbsp maple syrup or honey
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh thyme or rosemary, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Peel the butternut squash, cut it in half lengthwise, and remove the seeds.
- Place each half flat-side down and carefully slice thin cuts across without cutting all the way through.
- Mix olive oil, maple syrup or honey, garlic, salt, and black pepper.
- Brush the mixture generously over the squash, ensuring it seeps into the slices.
- Place on a baking sheet and roast for 40–50 minutes, brushing with more glaze halfway through.
- Remove when tender and caramelized.
- Sprinkle fresh thyme or rosemary on top before serving.
Notes
- Use chopsticks or wooden spoons to prevent slicing all the way through.
- Add cinnamon or nutmeg for a warm flavor variation.
- Skip maple syrup for a more savory version.
- Top with cheese or nuts for extra texture.
- Store leftovers in the refrigerator for up to 3 days and reheat in the oven.
Nutrition
- Serving Size: 1 portion
- Calories: 180
- Sugar: 8g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
