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Remove from the oven and allow it to cool until ready to handle. Reduce the heat in your oven to 350 degrees f.
Garnish with pecans, pomegranate arils, and fresh thyme.
Roasted Hasselback Butternut Squash
Roasted Hasselback Butternut Squash is an absolutely gorgeous show-stopping dish that is perfectly suited for your holiday table, but still doable to make more often!
This process is much easier than it looks! One of those recipes that will really impress your guests, yet it won’t have you totally stressed out either.
Roasted butternut squash is the PERFECT autumn and winter squash to serve alongside your very best cold-weather meals such as roasted turkey, chicken, or pork tenderloin with a big fall salad.
OR, use this recipe to food prep for your week ahead (substitute butternut squash for your typical complex carb on your meal plan).
Most of the carbohydrates in our diet should come from nutrient-rich, fiber-packed complex carbs, like butternut squash.
Here are some additional CFC favorite butternut squash recipes for you:
1 large butternut squash, washed
avocado oil, as needed
sea salt and ground pepper, to taste
2 Tbsps raw honey or pure maple syrup
1/2 tsp red pepper chili flakes
1/4 cup chopped raw pecans or walnuts
1/2 cup pomegranate arils, from 1 pomegranate
fresh thyme, to garnish