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Herb Crusted Hasselback Butternut Squash

Herb Crusted Hasselback Squash

Servings Varies based on the size of the squash

Prep Time
20 minutes
    Cook Time
40 minutes
       
Print Recipe      
2 fork recipe Herb crusted hasselback squash

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

This herb crusted hasselback butternut squash roast can be served as a main dish for family dinner, 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.

Instructional images follow the recipe.

Ingredients:

Main Ingredients:

  • 1 large butternut squash
  • 2 Tbs coconut aminos (substitute low sodium soy sauce or tamari) (view here)
  • 4 bay leaves
  • 4 whole sage leaves (fresh)

Holiday Herb Blend:

  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion (course powdered onion)
  • 2 teaspoons rubbed sage (dried sage)
  • 2 Tablespoons fresh thyme (substitute 1 teaspoon Tbs dry thyme)
  • 2 Tablespoons fresh rosemary - chopped (substitute 2 teaspoons dry rosemary)
  • 2 Tablespoons fresh marjoram (substitute 1 Tbs dry marjoram or oregano)
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon black pepper - freshly ground
  • 1 teaspoon smoked paprika (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.

Prep the squash:

Carefully cut both ends off of the squash

{image: cut squash ends}

Cut the squash in half lengthwise.

{image: cut squash in half lengthwise}

{image: cut squash in half lengthwise}

Scoop out the seeds

{image: Scoop out the seeds}

Peel the squash

{image: Peel the squash}

Place on a plate with a couple tablespoons of water and microwave for 5 minutes to soften

{image: Microwave squash}

Slice the squash crosswise in 1/4 inch sections, do not cut all the way through.

{image: Slice the squash crosswise}

mix the herbs in a small bowl

{image: mix the herbs}

Drizzle 1 to 2 tablespoons of coconut amino acids on each squash half

{image: Drizzle coconut amino acids on squash}

Coat the squash with the herb blend

{image: Coat the squash with the herb blend}

Insert the bay and sage leaves in a few of the cross slices

{image: Insert the bay and sage leaves}

Cover with foil and bake

{image: Cover and bake}

Remove the foil, add a little water and return to the oven to finish baking

{image: Remove the foil and continue baking}

Enjoy!

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