Up until recently, I had no idea what Hasselback-butternut-squash was — until I stumbled upon a beautiful picture on Pinterest. In truth, I didn’t know that butternut squash could be made to look so pretty! At that moment, I knew I needed to replicate that dish.
I guess the fact that I love butternut squash helped besides, I’m always up to a cutting challenge too.
It came out of the oven and I couldn’t believe that I made it with my two left hands. I mean, come on, isn’t this the most amazing thing ever? (Ok, maybe I’ve taken it one step too far, but did I mention that I love butternut squash?)
Without a doubt, this recipe is so good! It has a high nutritional value and it’s also the perfect WOW side dish to blow your guests’ minds.
First things first, what is Hasselback butternut-squash?
Hasselback or Potato à la Hasselbacken is a type of baked potato, that is cut about halfway through into thin fan-like slices.
Hasselback potatoes were created in 1953 by Leif Ellison, a trainee chef at Hasselbacken restaurant on Djurgården, Stockholm.
I made some changes to the original recipe but the concept is similar. Instead of potato, I used butternut squash because of its health benefits and it also fits my clean-eating routine too.
In addition, I paired it with rosemary, thyme, and extra virgin olive oil and the outcome was amazing. Surprisingly, it was tastier than it looked! How’s that possible?
Here’s how to make it: Start by preheating your oven to 180°C.
Then, gently cut the butternut squash in half lengthwise. Try to cut exactly in the middle. It can be a bit tricky to slice through, so make sure you use a good, sharp blade. Once that’s out of the way, scoop out the seeds.
Next, peel the butternut squash with a vegetable peeler. This can be a bit challenging, so try to keep the beautiful shape of the butternut squash and make sure you’ve removed all the peel.
Then, place both squash halves cut side down on baking paper and bake for 20 minutes. After 20 minutes, remove the squash from the oven and let it cool slightly until you can safely touch it with your bare fingers. Then, one by one, place the squash halves on a cutting board and place the handles of two wooden spoons or chopsticks on either side of the squash. It’s important to do this because they will prevent your blade from going all the way through as you slice the squash.
Tips for Cutting Hasselback Butternut Squash
- Pre-bake the butternut squash for 20 minutes. This will make the cutting process easier.
- Use a sharp knife.
- Place the handles of two wooden spoons or chopsticks on each side of the butternut squash. This will act as a guard and will prevent you from cutting all the way through.
Finally, return the sliced squash to the baking sheet, and drizzle extra virgin olive oil, salt, and pepper to taste (use Atlantic salt). Then, tuck 2 or 3 thyme and rosemary sprigs between a few slits in each squash half, and place in the oven.
Rosemary Hasselback Butternut Squash
- 1 medium butternut squash
- 2 Tbsp olive oil extra virgin
- salt and freshly ground pepper to taste
- ½ Tbsp flaky finishing salt
- 3 sprigs thyme
- 3 sprigs rosemary
- Preheat oven to 180°C.
- Cut the butternut squash in half lengthwise. Using a vegetable peeler, peel off the skin. Place on prepared baking sheet, cut side down. Bake for 20 minutes. Remove from the oven and allow to cool for 5 minutes.
- Then, one by one, place the squash halves on a cutting board and place the handles of two wooden spoons on either side of the squash. These will prevent your blade from going all the way through as you slice the squash.
- Return the cut squash to the same baking sheet, drizzle with olive oil. Tuck 2 or 3 thyme and rosemary sprigs between a few slits in each squash half. Sprinkle with salt and paper to taste.
- Return to the oven for 35 min.
- Finish with a flaky finishing salt.
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