Roasted Hasselback Butternut Squash with cream cheese and garlic recipe. A delicious vegetable side dish for a family meal of lunch, dinner.

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Slice the butternut in half and take out the seeds. Use a potato peeler and peel the skins off. It is very easy.

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Turn the pumpkin over on the board so that the hollow is facing down. Place chopsticks in place and slice thinly. Spice and roast in the oven.

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Place cream cheese in a blender, add 2 garlic cloves, lemon juice, a little salt and 2 tbsp. olive oil. Blend the mixture.

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Place the baked butternut squash on the creamy pillow. Sprinkle with chopped garlic and herbs.

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