Hasselback Butternut Squash
Hasselback Butternut Squash
Yield 6
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.
Ingredients
- 1 butternut squash
- 2 tablespoons olive oil
- Korean red pepper
Instructions
- Peel the butternut squash then cut it in half and remove the seeds.
- Place the halves cut side down in a large baking dish, cover and bake for 25 minutes at 375 degrees.
- 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.
- Place back in the baking dish, coat with the olive oil and bake for 45 minutes to an hour until very tender.
- Season with Korean red pepper or red pepper flakes and serve hot.
Nutrition Facts
Calories
101Fat
5 gSat. Fat
1 gCarbs
15 gFiber
3 gNet carbs
13 gSugar
3 gProtein
1 gSodium
6 mgCholesterol
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