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Hasselback Butternut Squash

A community recipe by DivaliciousRecipes

Not tested or verified by Nigella.com

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Introduction

This hasselback butternut squash recipe can be a great vegetarian main dish as well as a pretty side dish.

Ingredients

Makes: 2

1 butternut squash
2 cloves garlic chopped
2 sprigs fresh rosemary
1 teaspoon salt
1 teaspoon black pepper
2 heaped tablespoons olive oil

Method

Hasselback Butternut Squash is a community recipe submitted by DivaliciousRecipes and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven to 200C/400F degrees
Cut the butternut squash in half lengthwise and remove the seeds.
Peel the skin with a vegetable peeler.
Gently slice the squash horizontally with a sharp knife but do not cut all the way down. Keep the space between the slices as thin as you can.
Place the squash on a parchment lined baking sheet.
Brush or spoon the olive oil over the squash.
Scatter the garlic and rosemary sprigs over the squash.
Season with the salt and pepper.
Bake for 45 minutes and baste halfway through cooking.