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Roasted Hasselback Butternut Squash

Servings: 8

Ingredients

  • 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

Instructions

  • Preheat your oven to 400 degrees f.
  • Lightly spritz or rub a 9×13 sheet pan with avocado oil.
  • Carefully peel the butternut squash using a potato/vegetable peeler.
  • Using a very sharp chef's knife, carefully slice your butternut squash in half lengthwise. Scoop out the seeds and discard.
  • Place the prepared butternut squash into the sheet pan, cut side down.
  • Spritz or rub with avocado oil and season with sea salt and pepper. Roast for 25-30 minutes, or until just starting to become tender when pierced with the tip of a knife.
  • Remove from the oven and allow it to cool until ready to handle.
  • Reduce the heat in your oven to 350 degrees f.
  • Slice the squash crosswise thinly and evenly as shown in the video. Make sure you don't go all the way through the squash as we want it to hold together and look beautiful when finished.
  • Drizzle your hasselbacked squash with honey or maple syrup and sprinkle with chili flakes.
  • Return to the oven and continue to bake for 15-20 minutes, or just until the squash is tender and caramelized on top.
  • Garnish with pecans, pomegranate arils, and fresh thyme.
  • Enjoy while warm.