Chipotle Roasted Hasselback Butternut Squash

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!

Print Recipe

Chipotle Roasted Hasselback Butternut Squash

A smoky, chipotle roasted butternut squash served hasselback style to take an ordinary weeknight dinner up a notch.

Prep Time10 minutes mins

Cook Time1 hour hr

Course: Dinner, Main Course

Keyword: butternut squash, chipotle, vegan, vegetarian

Servings: 2

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.

Notes

Slicing the butternut squash hasselback style can be tricky.  I really recommend placing the chopsticks or wooden spoons on either side while slicing to form a barrier for the knife going all the way through.  It’s okay if you slice all the way through, it will cook the same, it just may not maintain the integrity of the shape.  Either way it will still taste delicious.

Cooking times may vary a bit based on the size of your squash & thickness of the slices.  Just note & observe accordingly, by adding or subtracting a few minutes as needed.

Store the remaining chipotles & adobo sauce in your refrigerator until the next use.  They last forever.

Enjoy!!!!