This hasselback roasted butternut squash with cranberry-pecan balsamic glaze will take center stage at your holiday meal table. Sweet, savory and oh so delicious!
Hasselback Roasted Butternut Squash with Balsamic Glaze
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- 1 large butternut squash
- Olive or vegetable oil for brushing
- 4 tbsp Balsamic Glaze, store-bought or our homemade recipe
- 3 tbsp brown mustard
- 3 tbsp maple syrup
- 1 tbsp extra virgin olive oil
- 1/4 tsp sea salt
- 1/2 tsp red pepper flakes (optional)
- 1/3 cup plus 1 tbsp chopped pecans (raw or toasted). Use pumpkin seeds if not using nuts.
- 3 tbsp dried cranberries
- 1/4- 1/2 cup pomegranate seeds
- Chopped parsley (optional)
- Preheat the oven to 400F. Line a baking sheet with parchment paper
- Cut the butternut squash in half lengthwise and remove the seeds using a spoon. Place it in microwave for 3 minutes ( to soften it and make it easier to peel)
- Peel the butternut squash with a vegetable peeler and transfer it to the prepared baking sheet. Bake for 20 minutes, cut side down. Let it cool until safe enough to handle with your hands
- Slice the butternut squash in thin 1/8" slices, making sure you don't cut them all the way through at the bottom. Rub or brush it with oil, making sure the slices are coated.
- Bake for an hour or until tender, brushing more oil 2-3 time throughout while it bakes.
- In the meantime, combine the balsamic glaze, mustard, maple syrup, 1 tablespoon of olive oil, salt and red pepper flakes (if using) in a medium bowl and whisk well. Add the chopped pecans and dried cranberries and set aside.
- Before serving, spoon as much of the prepared balsamic glaze as you'd like on the butternut squash (See Note 1)
- Garnish with pomegranate seeds and parsley (if using)
- Extra prepared balsamic glazed you can store it in the fridge in a glass jar or airtight container for up to a week.
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