Rosemary Roasted Butternut Squash
This Rosemary Roasted Butternut Squash is a simple recipe with an elegant twist. These simple ingredients combined together add layers of flavor!
I love butternut squash, it’s in my meal plan at least once a week. I do this because it pairs wonderfully with so many things. Most times I roast squash, because lets be honest, dicing it into cubes is so time consuming and frustrating!
I decided to go with some Hasselback cuts along the backside of the squash. I love this method because it’s elegant, simple, and can be nicely served into individual portions.
How to make Rosemary Roasted Butternut Squash:
Begin by cutting the top knot off the squash, this makes it easier to cut, after that, cut the squash top to bottom through the center. Then with a spoon, scoop out the seeds. Peel off the skin by holding the squash cut side down on a cutting board, then use a sharp vegetable peeler to peel off the skin.
Bake in the oven at 400 degrees F for approximately 20 minutes before removing to make the Hasselback slices. Having the squash slightly cooked makes slicing easier. To do this simply, run a sharp chefs knife horizontally into the squash, carful not to cut all the way through. The slices can be as thick or as thin as you like
Prepare the glaze which includes rosemary, garlic, oil and agave, then drizzle it on the sliced side of the squash, trying to get some in between the slices so that the flavors travel all the way through. Place back in the over for 20 – 30 minutes, or until the squash can be easily penetrated with a fork.
To make the hazelnut crumble, simple place hazelnuts into a sealed plastic baggy and use a rolling pin to smash them into small pieces. Ones the squash is done cooking, neatly sprinkle on the hazelnut crumble and serve hot!
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Rosemary Roasted Butternut Squash
- 1 large Butternut Squash halved
- 1 tsp Vegetable Oil
- 2 cloves Garlic Smashed
- 1 tbsp Agave
- 1 tbsp Dried Rosemary
- 1/4 cup Raw Hazelnuts
- Salt and Pepper to taste
- Pre-heat oven to 400 degrees F.
- Cut off the top knot from the squash, then slice it in half lengthwise, and spoon out the seeds. Lay the squash flat side down on a cutting board and use a sharp peeler to remove the skin.
- Drizzle with a small amount of vegetable oil, place in a large baking dish flat side down. Bake in the oven for 20 minutes until it becomes soft enough to make the Hasselback slices.
- Remove from the the oven and place squash face side down on a cutting board. Use a sharp knife to cut approximately 2/3 of the way down the squash in 1 centimeter intervals. Place back in the baking dish while preparing the glaze.
- In a small bowl whisk together oil, agave, garlic and rosemary. Use a spoon to drizzle mixture onto the sliced side of the squash, trying to get some in-between the slices so that the flavor travels all the way through. Place back in the oven for 20-25 minutes or until easily penetrated with a fork.
- Place hazelnuts in a small plastic bag, and using a rolling pin smash them them into a crumble. Sprinkle the crumble onto the cooked squash along with salt and pepper. Serve hot!