Hasselback Butternut Squash
Hasselback Butternut Squash
Serves: 2
In This Recipe
- 🔥 Oleavia Garlic & Red Hot Pepper Fused EVOOÂ
Ingredients
| Ingredient | Amount |
|---|---|
| Butternut squash, peeled and halved | 1 medium |
| Oleavia Garlic & Red Hot Pepper Fused EVOO | 4 tbsp |
| Smoked paprika | 1 tbsp |
| Ground cinnamon | 1/3 tbsp |
| Honey | 1/2 tbsp |
| Walnuts, chopped & toasted | 2.5 tbsp |
| Fresh thyme | For garnish |
| Salt and pepper | To taste |
Instructions
- Prepare the Squash: Preheat the oven to 200°C (400°F).
- Slice the butternut squash halves into thin, even slices without cutting all the way through (a Hasselback cut). To help, place chopsticks on either side to prevent slicing through.
- Season the Squash: Mix the Garlic & Chili EVOO, smoked paprika, cinnamon, salt, and pepper in a bowl.
- Brush the mixture generously over the squash, making sure it gets into the cuts.
- Roast the Squash: Place the squash on a parchment-lined or foil-lined baking sheet.
- Roast for 45–50 minutes, brushing with the oil mixture halfway through to enhance flavor and keep it moist.
- Sweet Glaze: Drizzle the honey lightly over the squash in the last 10 minutes of roasting to let it caramelize.
- Finish and Garnish: Remove from the oven and sprinkle with toasted walnuts.
- Garnish with fresh thyme and a final drizzle of Garlic & Chili EVOO for shine and richness.
