Hasselback Butternut Squash

Great Fall side dish that melts in your mouth
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Side Dish
Cuisine American
Servings 8

Ingredients
  

  • 1-2 large butternut squash
  • 2 TBS butter melted
  • 1/8 cup maple syrup
  • 2 TBS garlic squeeze tube

All-Purpose Seasoning

  • 2 TBS paprika
  • 1 TBS salt
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1½ tsp basil
  • 1½ tsp parsley
  • 1½ tsp oregano
  • 1 tsp black pepper

Instructions
 

  • Pre-heat oven to 425° F.
  • Halve squash lengthwise and scoop out seeds. Using a peeler, remove skin and white flesh until surface is deep orange. Coat with olive oil pray and season with salt & pepper. Roast 25 mins (flat-side down) in a baking dish until beginning to soften.
  • In a small bowl whisk melted butter with maple syrup and garlic.
  • Transfer squash to a cutting board and let cool slightly. Using a sharp knife, cut down through the rounded sides of squash halves, going as deep as possible but without cutting all the way through. Return squash to baking dish. Sprinkle All-Purpose Seasoning on squash, trying to get spice into cuts.
  • Brush top generously with butter mixture.
  • Return to oven and bake for 60 mins, basting with glaze after 30 mins.