This loaded hasselback butternut squash is super easy, but extremely flavorful and satisfying. It’s packed with garlic, butter, and herbs, and topped with goat cheese. The topping possibilities are endless and can be changed to suit your own preferences. This recipe is just as versatile as its traditional counterpart, hasselback potatoes. It also makes a gorgeous and delicious addition to your holiday table. Try it out and let me know what you think! If you love all things butternut squash, try my Roasted Butternut Curry Soup.
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Peace family,
I know that pumpkin typically reigns supreme during the fall season, but there’s another autumn vegetable that’s very closely related and also deserves some shine. Butternut squash would like a word. It’s healthy, filling, versatile, and delicious. It may not be as romanticized as pumpkin, what with all of her lattes, pies, and other baked goods, but it’s just as good for all of your savory fall favorites. I keep referring to fall, but butternut squash -along with pumpkins, spaghetti squash, and acorn squash – is a variety of winter squash. Let’s get into some details about the recipe.
What Does Butternut Squash Taste Like?
Once cooked, butternut squash is soft in texture, nutty and slightly sweet. It has a very distinct in flavor.
What Ingredients Do I Need?
- Butternut Squash
- Extra Virgin Olive Oil
- Kosher Salt
- Butter
- Fresh Thyme
- Apple Cider Vinegar
- Garlic Cloves
- Black Pepper
- Smoked Paprika
- Bay Leaves
- Goat Cheese Crumbles
- Bacon Crumbles
What Tools Do I Need?
- Oven
- Knife
- Baking Sheet
- Liner
- Peeler
- Skewers or Chopsticks
- Pastry Brush
How Do I Make Loaded Hasselback Butternut Squash?
- I start by washing and peeling the squash. I like to leave the stem intact for aesthetic purposes, but that is totally optional.
- The most difficult part, to me, is cutting the squash in half. This step requires a very sharp knife and a bit of patience. Don’t go aggressively sawing into the thing and end up cutting yourself. I like to gently score the squash all the way around and then use those scores as a guide as I slowly and patiently cut around the perimeter. It’s very similar to cutting spaghetti squash. Once it’s halved, I remove the seeds which can be saved for roasted, composted, or simply discarded.
- Next, I drizzle the squash with extra virgin olive oil and kosher salt, before placing it into the oven (cavity side down) for about 20 minutes. This will give it time to soften a bit, without it fully cooking.
- Meanwhile, in a small saucepan, I add the butter, thyme, apple cider vinegar, garlic, black pepper, and smoked paprika, and allow it to slowly cook over low heat, stirring occasionally until completely melted.
- After twenty minutes, I remove the squash from the oven and allow it to cool for 5 minutes, or until it’s cool enough to handle with my hands.
- Then, it’s time to make gentle crosswise cuts down the squash. Tip- use skewers, chopsticks, or whatever you have on hand as guards on the sides to ensure that your cuts do not go all the way through.
- Once cut, I use a small pastry brush to coat the squash in the butter mixture, making sure to gently get between the slices for maximum flavor.
- Return the squash to the oven and roast for an additional 40 minutes. As the squash cooks, the butter glaze will collect at the bottom of your baking sheet, so every fifteen minutes or so use your pastry brush or a baster to collect the juices and coat the squash as it cooks.
- Finally, remove the squash from the oven and top as desired. For this recipe, I used goat cheese crumbles and beef bacon crumbles. I also topped with additional fresh thyme.
Try it out and let me know what you think! When you make it, be sure to snap a pic and tag me on Instagram.
Peace,
Adri
Cant make this right now? Pin it to your favorite Pinterest board for later!
Loaded Hasselback Butternut Squash with Goat Cheese & Thyme
This loaded hasselback butternut squash is super easy, but extremely flavorful and satisfying. It’s packed with garlic, butter, and herbs, and topped with goat cheese. The topping possibilities are endless and can be changed to suit your own preferences. This recipe is just as versatile as its traditional counterpart, hasselback potatoes. It also makes a gorgeous and delicious addition to your holiday table. Try it out and let me know what you think!
Ingredients
- 1 large or 2 small Butternut Squash, peeled and halved
- 1-2 tablespoons Extra Virgin Olive Oil
- 2 teaspoons Kosher Salt
- 2 tablespoons Butter, salted
- 1 tablespoon Fresh Thyme
- 1/4 cup Apple Cider Vinegar
- 2 Garlic Cloves, minced
- 2 teaspoons Black Pepper
- 2 teaspoons Smoked Paprika
- 4-6 Bay Leaves
- Goat Cheese Crumbles, to taste
- Bacon Crumbles, to taste
Instructions
Preheat oven to 375 degrees F
Wash and peel the squash.
Cut the squash in half, lengthwise, and remove the seeds.
Drizzle the squash with extra virgin olive oil and kosher salt.
Place the squash into the oven (cavity side down) for about 20 minutes. This will give it time to soften a bit, without it fully cooking.
Meanwhile, in a small saucepan, add the butter, thyme, apple cider vinegar, garlic, black pepper, and smoked paprika, and allow it to slowly cook over low heat, stirring occasionally until completely melted.
After twenty minutes, remove the squash from the oven and allow it to cool for 5 minutes, or until it’s cool enough to handle with your hands
Transfer the squash to a cutting board and make gentle crosswise cuts down the squash. Tip *use skewers, chopsticks, or whatever you have on hand as guards on the sides to ensure that your cuts do not go all the way through.
Once cut, use a small pastry brush to coat the squash in the butter mixture, making sure to gently get between the slices for maximum flavor.
Return the squash to the oven and roast for an additional 40 minutes. As the squash cooks, the butter glaze will collect at the bottom of your baking sheet, so every fifteen minutes or so use your pastry brush or a baster to collect the juices and coat the squash as it cooks.
Finally, remove the squash from the oven and top as desired. For this recipe, I used goat cheese crumbles and beef bacon crumbles. I also topped with additional fresh thyme.
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