Clearly butternut squash & I are having a moment. I just really love it! I was very intimidated by it in the past. There were so many videos & tutorials on how to break it down that it just seemed like one big hassle (wow, I did not intend for that little pun, but it did work out nicely). Turns out it isn’t hard, but it also isn’t as easy as say a sweet potato so I can see where it gets overlooked. Now in all transparency this isn’t a quick recipe. It does require some prep time & then some oven roasting, but I’m telling you it is worth it.
So what is hasselback you ask? Well, according to what I found, it is the abbreviated name for a restaurant in Stockholm for which a Swedish potato dish was first served. Thinly sliced, but connected, fanning out to leave a crunch to the exterior but a tender middle. Now whether that is the actual case or even the first origin, who knows, but it what most of the research indicates. Could you simply roast a butternut squash in half? Sure! But, if given the option & the time, give it a try! Turn a simple meal into something just a little bit more fancy, just because you can & we all need just a little extra bit of fancy to close out this year!
Chipotle Roasted Hasselback Butternut Squash
Ingredients
- 1 butternut squash
- 1 tbsp olive oil
- 1/3 cup sliced red onion
- 1 avocado, sliced optional garnish
- 1/4 cup cilantro leaves optional garnish
- 1/4 cup vegan feta crumbles optional garnish
- 1 lime optional garnish
- salt & pepper to taste
Chipotle Butter
- 2 tbsp vegan butter, softened
- 1 chipotle in adobo sauce, minced
- 1 tbsp adobo sauce
- 1/2 tsp garlic powder
Instructions
- Preheat oven to 425. Line baking tray with parchment paper.
- Cut the butternut squash in half lengthwise. Remove the pulp & seeds. Peel the skin. You may need to cut the top & bottom if you are having trouble peeling around the stem & base.
- Rub the butternut squash with the olive oil coating both sides. Place on the baking tray cut side down & cook for 15-20 minutes to soften.Remove from oven.Carefully as it's hot, place a chopstick or wooden spoon on either side of the squash half & thinly slice across the squash from top to bottom. Do not cut all the way through, just enough so that it opens up the squash with each slice. The chopsticks will act as a barrier to the knife slicing all the way through.Return to the oven & cook for 25 minutes.
- While the squash is cooking make the chipotle butter. Mince the chipotle. In a small container combine the butter, garlic, chipotle & adobo sauce. Set aside.
- Slice the red onion in thin strips.
- Remove the squash from the oven & slather the butter along the top of each squash, making sure to get it in between slices here & there. Top with the red onion & return to the oven for another 15-20 minutes.Remove from oven & let cool.
- Serve with sliced avocado, cilantro, lime & crumbled vegan feta as options.