Simple Roasted Hasselback Butternut Squash – a simple, aesthetically pleasing delicious fall and winter side dish! Whole 30 compliant and paleo friendly, too!
Oh yay, get excited!! I’ve been waiting to share this recipe with you and it’s finally posted! In November we took a trip to Bodega Bay, CA for the weekend and found this tiny farm stand on the side of the road. The stand had tons of veggies – all different types of squash, broccoli, greens, all kinds of beans, potatoes, I really can’t name everything they had because there was so much! Everything was organic AND relatively cheap! The coolest part is that it was the honor system. In order to pay, you had to weigh everything yourself and write down how much you owe and put the money into a box.
I know that as a food blogger, I am supposed to start with the seasonal food items first, but that is not the case. I always feel behind! However, squash is around for fall and winter, so this recipe is just in time! Haha. I hope you enjoy!
Simple Roasted Hasselback Butternut Squash – a simple, aesthetically pleasing delicious Whole 30 compliant and paleo friendly fall and winter side dish!
- 1 butternut squash
- 1 tbsp extra virgin olive oil [EVOO]
- salt and pepper, to taste
- dried parlsey [optional]
Preheat the oven to 400 degrees F. Cut squash lengthwise and scoop out seeds with a spoon. Using a peeler, remove skin and white layer
Using a knife, cut slits 1/8 inch apart in the squash, cutting 3/4th of the way through the squash. Brush with oil and place in the oven, slit side up
Roast butternut squash halves, for 30-50 minutes, depending on size of squash. Once cooked, turn broiler to high and cook for 3-5 minutes or until tops are browned. Sprinkle dried parsley, salt and pepper over squash & serve. Enjoy!