Hasselback Butternut Squash

Here’s a recipe for this gorgeous hasselback butternut squash. You can make it using just one half of the squash keeping the other half for a different recipe, or go all in and double this recipe!

For 1 half of a hasselback butternut squash you will need:

• 1/2 half of a medium butternut squash, peeled
• 2 tbsp of Spread’em Kitchen buttery Spread
• 1/8 cup of crushed walnuts
• 1 tbsp chopped parsley
• 2 garlic cloves, minced
• salt and black pepper to taste

1. Pre-heat your oven to 400 degrees F (200 C).
2. Remove the seeds of the squash using a spoon.
3. Line a baking tray with parchment paper.
4. Don’t slice the squash yet, put it sliced side down on a parchment paper and cook for about 10 – 15 minutes until it’s soft enough for knife to go through easily, but not ready-to-eat soft
5. In the meantime melt the buttery spread in a sauce pan. When it’s melted mix in the walnut pieces, garlic and parsley.
6. When the squash is soft enough remove it from the oven and let it cool slightly.
7. Slice it in pretty thin (1/4 in) slices
8. When the squash is sliced pour the melted butter mixture over it making sure it gets in between the slices.
9. Put it back in the oven for additional 5 to 10 minutes until it crisps up a bit and gets soft.
10. Enjoy it with fresh and citrusy salad or other roasted vegetables, drizzled with lemon juice.