Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
Hasselback Butternut Squash
Hasselback Butternut Squash – Super simple, soft and sumptuous roasted butternut squash with thyme and garlic! A perfect side dish for the holiday season!
Prep Time
10
minutes
mins
40
minutes
mins
Total Time
50
minutes
mins
Course:
Main Course, Side Dish
Cuisine:
Swedish
Keyword:
christmas recipes, hasselback butternut squash, Holiday Recipes, Thanksgiving Recipes
Servings:
4
Calories:
180
kcal
Author:
Hari Chandana Ponnaluri
Ingredients
1
Small
Butternut Squash
2
Tablespoons
Melted Butter
1
Tanblespoon
Chopped Garlic
1
Tablespoon
Fresh Thyme
1
Tablespoon
Brown Sugar
½
Tablespoon
Extra Virgin Olive Oil
½
Teaspoon
Salt
½
Teaspoon
Black Pepper
Instructions
Preheating the oven at 200 degrees C.
Wash, peel and cut the butternut squash in half.
Scoop out the seeds using a spoon.
Place squash halves in a lined baking tray and brush them with olive oil.
Sprinkle with salt and pepper.
Bake them in the preheated oven for about 15 minutes at 200 degrees C.
When they are half cooked and soft enough to cut, remove it from the oven and let it cool down a bit.
When it is cool enough to handle, place 2 spatulas or forks on both sides of the squash and start slicing.
Slice them thinly, leaving ¼ inch at bottom unsliced.
Combine melted butter, garlic, sugar, salt, pepper and thyme in a small mixing bowl.
Mix everything until well combined.
Spread the butter on the butternut squash and brush well.
Sprinkle with chilli flakes if needed.
Bake them again in the preheated oven for about 25 minutes or until it is tender.
Serve warm!
Video
Notes
The baking time will depend on the size of the pumpkin you use. Adjust the time accordingly.
Nutrition
Calories:
180
kcal
|
Carbohydrates:
26
g
|
Protein:
2
g
|
Fat:
9
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
19
mg
|
Sodium:
299
mg
|
Potassium:
679
mg
|
Fiber:
4
g
|
Sugar:
7
g
|
Vitamin A:
20016
IU
|
Vitamin C:
42
mg
|
Calcium:
101
mg
|
Iron:
2
mg