This Roasted Hasselback Butternut Squash elevates the simple squash into the ultimate showstopper side. It’s deceptively simple to create but looks so impressive and really highlights the beauty of veg. I love making vegetables the main focus of my meal and this deliciously caramelised squash works perfectly with a whole host of additional sides from grains to stews and curries you really can’t go wrong
Serves 4
Ready in 70 minutes
Good For BBQ, Christmas, Date night, Dinner Party, Galentine’s, Girls night in, Halloween, Lunch, Side, Student friendly, Sunday roast
2tbsp olive oil
1tsp dried thyme
1 tsp dried garlic
Salt and pepper to taste
Chopped parsley ⠀
Preheat the oven to 190C
Slice your squash in half lengthways close cuts all along the squash about ¾ of the way down.
Place the squash halves on the tray and drizzle with olive oil, rub the thyme and garlic powder into the squash, making sure to get the spices between the slices
Roast at 190C for around one hour, adapting depending on the size of your squash
My food philosophy is all about enlivening the hottest, happiest and healthiest you. It’s about keeping things simple and delicious so you don’t feel bored or deprived.
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