Hasselback Butternut Squash

Hasselback Butternut Squash

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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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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