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Simple Roasted Hasselback Butternut Squash

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]


  1. 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

  2. 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

  3. 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!