Hasselback Butternut Squash

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Hasselback Butternut Squash

Yield 6

Author Judy Doherty

Here is a fun way to roast butternut squash. The squash is sliced thin and baked on its edges, keeping them crisp while the inside stays tender.

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Ingredients

• 1 butternut squash
• 2 tablespoons olive oil
• Korean red pepper

Instructions

1. Peel the butternut squash then cut it in half and remove the seeds.
2. Place the halves cut side down in a large baking dish, cover and bake for 25 minutes at 375 degrees.
3. Remove the halves, cut them very thin but not all the way through. We like to use chopsticks on either side to prevent the knife cutting all the way through.
4. Place back in the baking dish, coat with the olive oil and bake for 45 minutes to an hour until very tender.
5. Season with Korean red pepper or red pepper flakes and serve hot.

Nutrition Facts

Calories

101

Fat

5 g

Sat. Fat

1 g

Carbs

15 g

Fiber

3 g

Net carbs

13 g

Sugar

3 g

Protein

1 g

Sodium

6 mg

Cholesterol

0 mg

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