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2 fork recipe Herb Crusted Hasselback Squash
Servings Varies based on the size of the squash

Recipes are rated from 1 to 5 forks, with 1 fork being the easiest and 5 forks the most challenging.

Herb crusted hasselback squash  

This herb-crusted hasselback butternut squash roast can be served as a main dish for a family dinner, or a small gathering, or it makes a great side dish for a larger gathering. I don't know what is better, the presentation or the flavor. It is much easier than it looks, you need to give it a try. It is even better when covered with Mushroom Gravy.

Prep Time
20 minutes
Cook Time
40 minutes

Ingredients:

Main Ingredients:
Holiday Herb Blend:
Optional:

Special Equipment:

No special equipment is required.

 

Preparation Method:

Notes:

Coconut aminos can be found in most grocery stores and are typically lower in sodium than soy sauce and tamari, but feel free to use what you have.

You can par-bake the squash in the oven, or par cook in the microwave before making the hasselback slices. The instructions below explain the microwave method. If you want to par-bake the squash in the oven, pre-heat the oven to 375° F, place the squash in a baking dish, cover with foil, and bake for about 15 to 20 minutes depending on the size of the squash.

Make the herb blend by combining all of the herbs and spices in a small bowl and stir with a spoon. You will have extra herb blend if unless you are cooking more than one large squash. Use the extra herb blend to season other vegetables or use a seasoning in soup.

Putting it together:

Preheat the oven to 375° F

Cut about 1/2 inch off both ends of the butternut squash and carefully slice the squash in half lengthwise and remove the seeds. If the squash is too hard to cut, you can microwave it for 1 minute to soften slightly. Peel the squash with a vegetable peeler, the y-style peelers work best for this.

Place one of the squash halves cut side down on a microwave safe plate that has a lip so it can hold a little water. Pour about 2 to 3 tablespoons of water in the plate and microwave the squash on high for 5 minutes. Remove from the microwave and place the squash cut side down on a cutting board. Repeat the process with the other half of the squash. Let the squash halves cool enough to be handled before proceeding.

Using a sharp knife, slice the squash crosswise into 1/4 inch slices, cutting as deep as possible without going all the way through the squash. Once both squash halves are sliced, place them in a large baking dish or on a parchment lined baking sheet with the sliced side up. Drizzle about 1 tablespoon of Coconut amino acids (or tamari/soy sauce) on each squash half and use your hands or pastry brush to coat the entire squash. Sprinkle the herb blend on the squash halves and use your hands to evenly cover the squash with the herb mixture. Slide the bay leaves alternating with sage leaves into a few of the slices, making sure to space them evenly across the length of the squash.

Cover the squash with foil and bake covered for 15 to 20 minutes (depending on the size). Remove the foil cover, add 1/4 cup of water to the baking dish and bake an additional 20 to 30 minutes, or until the squash is soft and beginning to brown. The total baking time will depend on the size of the squash. Remove the squash from the oven and garnish with fresh herbs as desired for serving.

You can prepare the squash up to 3 days ahead of time by storing the squash covered, in the refrigerator before the final roasting.