We love this time of the year! Spending time with loved ones, enjoying cozy comfort food in the cold weather and getting creative with holiday dishes, like this hassleback butternut squash! This is real love. This is a the side dish anyone can make – no matter your cooking and baking skill level. We love the aroma it gives off while baking in the oven and how gorgeous it becomes when done. Take this along to your next holiday event, and get real fancy and creative with your favorite toppings. It’s nutrient dense, and a few slices is all your guests will need to fall in love.
- 1 small butternut squash
- cooking oil, for brushing
- 1/4 cup maple syrup
- 2 Tbsp, unsalted butter
- Salt, to taste
- pepper, to taste
- 1/3 teaspoon paprika
- 1/2 teaspoon cinnamon
- 1/2 teaspoon dried oregano
- Garnish: curly parsley and pumpkin seeds
- Preheat oven to 425℉.
- Peel butternut squash. Cut top and bottom off, then cut down the middle to form two halves. Scoop out seeds and discard (or save and roast them!).
- Coat sheet pan with cooking spray. Place squash halves face down. Top with dash of salt and pepper.
- Roast squash for 15 minutes.
- While squash is roasting, combine maple syrup, dash of salt, pepper, dried oregano, cinnamon, paprika and butter in a small bowl.
- Remove squash from oven, and place halves on a cutting board. Carefully slice the flesh into ¼ inch slices, taking care not to cut through to the bottom.
- Return to oven. Set a timer for 30 minutes.
- After 30 minutes of roasting, remove squash from oven and drizzle with half of the butter sauce. Return to oven.
- After final 15 minutes of roasting, remove squash and drizzle with remaining mixture.
- Garnish with parsley and pumpkin seeds.
- Serve warm.