This Hasselback Butternut Squash it The perfect autumn side dish or main course! It’s really easy to make, only require three main ingredients and is allergy friendly. The only tricky part is to have some patience while it’s baking in the oven. I topped my butternust squash with sautéed green kale, pomegranate and pumpkin seeds. So easy and delicious. This dish is vegan, gluten free, dairy free and grain free!
Have you ever tried hasselbacking a butternut squash? If you haven’t you should give it a go immediately! I love how the edges get crunchy and a little burnt, while the middle is soft and creamy. It makes such a nice combination. Peeling a butternut squash is maybe not the easiest thing to do, so be careful not to get cut. Also make sure you really peel off all the peel, until you see the orange and soft flesh. I prefer to bake my squash for 15 minutes, until it starts to get a little soft before hasselbacking it. When slicing it, you can put two spoons or butter knifes on each side. This will prevent you from cutting the whole way through the squash.
Ingredients for this Hasselback Butternut Squash:
- Butternut squash
- Green kale
- Lemon juice
- Pomegranate seeds
- Pumpkin seeds
- Coconut oil
Other recipes you might like:
- Roasted Red Cabbage on a Tahini Yoghurt Dressing
- Roasted Tomatoes on a Feta Cheese Yoghurt Bed
- Beetroot Salad with Blueberries
Hasselback Butternut Squash
- 1 Butternut squash
- 50 g Green kale divided into smaller pieces
- 2 tbs Lemon juice
- 2-3 tbsp Pomegranate seeds
- 2-3 tbsp Pumpkin seeds
- 1 tsp Coconut or olive oil
- 1 tsp Sea salt
- 1 tsp Black pepper
- Preheat the oven to 200 degrees Celsius.
- Divide the butternut squash in two lenghtwise.
- Remove the seeds using a spoon.
- Peel the squash using a potato peeler. Peel it until you see the orange flesh.
- Brush the squash with some olive or coconut oil, sprinkle salt and pepper on top.
- Bake in the oven for 15 minutes until it starts to soften.
- Take out of the oven and put on a cutting board. Using a sharp knife, slice through the rounded sides of squash halves, crosswise, going as deep as possible but without cutting all the way through. I find it helpful to position 2 spoons or butter knifes on each side of the squash to help prevent cutting all the way through.
- Put the squash on the baking sheet again and roast for another 20-30 minutes, until golden brown and soft in the core.
- Meanwhile saute the green kale in a pan over medium heat with some lemon juice.
- When the sqush is ready, put on a plate, add sauted kale, pomegranate and pumpkin seeds on top. Serve immediately.