Sweet And Savory Hasselback Butternut Squash

This Sweet and Savory Hasselback Butternut Squash recipe is a game-changer for fall gatherings.

Thinly sliced butternut squash is roasted to perfection and infused with a sweet and savory spice blend, topped with a tangy blue cheese and crunchy walnuts.

It’s a delightful twist on a classic autumn side dish.

Ingredients

• 1 large butternut squash (about 2 pounds)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 2 tablespoons brown sugar
• 1/4 cup chopped fresh sage leaves
• 1/4 cup crumbled blue cheese (such as gorgonzola or roquefort)
• 1/4 cup chopped walnuts (optional)

Instructions

Preheat your oven to 425°F (220°C).

Peel the butternut squash and slice it into 1/8-inch thick rounds.

Try to make the slices as uniform as possible so they roast evenly.

In a large bowl, whisk together the olive oil, salt, black pepper, cinnamon, smoked paprika, and cayenne pepper (if using).

Add the sliced squash and toss to coat, making sure each slice is well-coated with the spice mixture.

Line two baking sheets with parchment paper or silicone mats.

Arrange the squash slices in a single layer on the prepared baking sheets, leaving about 1/4 inch of space between each slice.

Roast the squash in the preheated oven for 30 minutes, or until it starts to soften and caramelize.

While the squash is roasting, mix the brown sugar, chopped sage leaves, and crumbled blue cheese in a small bowl.

After the squash has roasted for 30 minutes, remove it from the oven and brush the sugar, sage, and blue cheese mixture evenly over each slice.

If using walnuts, sprinkle them over the squash slices as well.

Return the squash to the oven and continue roasting for an additional 20-25 minutes, or until the slices are tender and caramelized.

Remove the squash from the oven and let it cool slightly.

Serve warm, garnished with additional chopped sage leaves and crumbled blue cheese if desired.

Notes

For a more caramelized exterior and tender interior, make sure to slice the butternut squash into uniform rounds.

Don’t overcrowd the baking sheets, as this can prevent the squash from roasting evenly.

If using walnuts, sprinkle them evenly over the squash slices to avoid clumps.

To ensure the sugar, sage, and blue cheese mixture adheres to the squash, brush it on after the initial 30-minute roasting time.

For optimal flavor, use high-quality blue cheese with a strong, pungent flavor, such as gorgonzola or roquefort.

Leftovers can be refrigerated for up to 3 days and reheated in the oven until warmed through.

Nutrional Value

• Calories: 240
• Total Fat: 10g
• Saturated Fat: 2.5g
• Cholesterol: 10mg
• Sodium: 250mg
• Total Carbohydrates: 35g
• Dietary Fiber: 6g
• Sugars: 20g
• Protein: 3g