Roasted Hasselback Butternut Squash with cream cheese and garlic recipe. A delicious vegetable side dish for a family meal of lunch, dinner.
Roasted Hasselback Butternut Squash
An easy and delicious vegetable to roast in the oven for a side dish for fall or Thanksgiving and even a Sunday lunch or dinner. Healthy vegetable for a meal with honey, cream cheese and garlic. An Oven Roast recipe idea that is sliced just as a Hasselback potato and spiced. This recipe can be made ahead or roasted with other roasts. The family will enjoy it.
Should I bake butternut squash cut side up or down?
Oven roasting a half a cut butternut upside down, hollow facing the baking sheet is recommended. As this will help the steam or heat from the sheet pan cook the butternut as well. You would have basted the outside with oil, so it does not dry out. You can leave the skin on or peel it. But for this dish of Hasselback butternut squash it is roasted peeled half way then basted with honey, and cooked further until tender.
How long does it take for squash to get soft in the oven?
For roasting a half a butternut squash in the oven will depend on the size of the butternut. You would of prepared the butternut by sprinkling the spices you use with the olive oil. A roast should take about and hour. Testing if tender for cooked.
How to keep butternut squash?
The dish can be served cold or warm. Butternut squash can be prepared in advance and stored in the refrigerator for up to 2 days. Top the dish with meat, fish and fresh vegetables.
What is the best way to peel a butternut squash?
The fruit has a very dense flesh and a tough rind. You can microwave the butternut for about 3 minutes then peel the flesh off easily or peel with a potato peeler the skin before roasting. The butternut squash can be roasted with its skin on as well.
Ingredients
- 1/2 butternut squash
- olive oil
- coriander
- garlic cloves
- pepper mixture
- honey
- cream cheese
- lemon juice
- dill, parsley, salt
Get all the amounts as well as the full instructions in the recipe attached. The recipe is printable and downloadable, and may be used online for your convenience as it has a cook mode button that will not let the screen go dark while in use. Amazing try it.
How To
Peeling the butternut idea.
Pierce the butternut squash in several places and send it to the microwave. Heat it for 3 minutes on full power. Take it out of the microwave and cool it down. The butternut squash is now easy to peel. Remove the peel with a vegetable peeler. Remove the seeds with a spoon.
OR,
Slice the butternut in half and take out the seeds. Use a potato peeler and peel the skins off. It is very easy. Then follow the recipe to roast this butternut. From scratch.
Turn the pumpkin over on the board so that the hollow is facing down. Place chopsticks in place and slice thinly. Do not cut all the way through, keep the knife perpendicular to the board.
Further
Line a baking tray with a baking mat.
Sprinkle the butternut squash with salt and spices. Drizzle with olive oil. Bake in a 175 Deg. C (350 F) oven.
Roast for about 20 minutes to roast. Then pour honey over the vegetable and continue cooking for another 20-25 minutes until soft, occasionally drizzling with cooking glaze.
Also depending on the size of the butternut squash. That is if it is small it should cook faster, and larger ones will take longer) Check if cook by seeing if it is tender.
Place cream cheese in a blender, add 2 garlic cloves, lemon juice, a little salt and 2 tbsp. olive oil. Blend the mixture.
Transfer the thick sauce to a serving plate. Place the baked butternut squash on the creamy pillow. Sprinkle with chopped garlic and herbs.
A dish can be served cold or warm. Butternut squash can be prepared in advance and stored in the refrigerator for up to 2 days.
Top the dish with meat, fish and fresh vegetables.
Recommendations
(Click the highlighted heading for the recipes)
Christmas
Thanksgiving side dish
roasts
Butternut dishes
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Roasted Hasselback Butternut Squash
Roasted Hasselback Butternut Squash with cream cheese and garlic recipe. A delicious vegetable side dish for a family meal of lunch, dinner.
- Prep Time: 20 min
- Cook Time: 48 min
- Total Time: 68 min
- Yield: 4 1x
- Category: Meals supper or lunch, dinner
- Method: Oven Roast
Ingredients
- 1/2 butternut squash
- 2–3 tbsp. olive oil
- 1 tsp. coriander
- 3 garlic cloves
- 1/2 tsp. pepper mixture
- 2 tbsp. honey
- 7 oz. cream cheese
- 2 с. l. lemon juice
- dill, parsley, salt
Instructions
1. Pierce the butternut squash in several places and send it to the microwave. Heat it for 3 minutes on full power. Take it out of the microwave and cool it down. The butternut squash is now easy to peel. Remove the peel with a vegetable peeler. Remove the seeds with a spoon.
2. Turn the pumpkin over, place chopsticks in place and slice thinly. Do not cut all the way through, keep the knife perpendicular to the board.
3. Line a baking tray with a baking mat. Sprinkle the butternut squash with salt and spices. Drizzle with olive oil. Bake in a 350 F oven for 20 minutes.
Pour honey over the vegetable and continue cooking for another 20-25 minutes until soft, occasionally drizzling with cooking glaze.
4. Place cream cheese in a blender, add 2 garlic cloves, lemon juice, a little salt and 2 tbsp. olive oil. Blend the mixture. Transfer the thick sauce to a serving plate. Place the baked butternut squash on the creamy pillow. Sprinkle with chopped garlic and herbs.
The dish can be served cold or warm. Butternut squash can be prepared in advance and stored in the refrigerator for up to 2 days. Top the dish with meat, fish and fresh vegetables.
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