Pomegranate & Sage Hasselback Butternut Squash
| Servings | Prep Time |
| 6side dishes | 15minutes |
| Cook Time |
| 60minutes |
|
|
Ingredients
- 1medium/large butternut squashpeeled, cut in half lengthwise, seeds removed
- 2tbsps Extra Virgin Olive Oildivided
- 1tbsp maple syrup
- 1/8tsp Ground Nutmeg
- 1/4tsp Sea Saltor to taste
- 8leaves Fresh Sagesliced thinly
- 1/4cup pomegranate seeds
Instructions
- Preheat the oven to 425ºF (220ºC) and line a baking sheet with unbleached parchment paper.
- Rub half the oil over the squash halves and season with some salt and pepper. Place the squash halves on the baking sheet, cut side down, and roast for 15 minutes to soften.
- Remove the squash and allow to cool somewhat. Place two chopsticks (or wooden spoons) on both sides of the squash lengthwise. Using a sharp knife, thinly slice the squash until it reaches the chopstick (this prevents the knife from going all the way through). Repeat with remaining squash.
- Place sage leaves between the butternut squash slices.
- In a small bowl, stir together the nutmeg, sea salt, maple syrup, and remaining oil. Brush half of the mixture on the squash and place back in the oven for 20 minutes. Remove the squash, brush with the remaining mixture and bake for another 16 to 20 minutes, until cooked through.
- Place the squash on a large platter and garnish with pomegranate seeds & extra sliced sage leaves. Enjoy!
Recipe Notes
Leftovers: Store in an airtight container in the fridge for up to three days.
Serving Size: One serving is about 3/4 cup.
Make it Creamy: Add feta or goat cheese, or use a vegan nut cheese option.
No Sage: Use about 1/2 cup of fresh chopped parsley instead.
Slicing Technique: No chopstick – use grilling skewers instead.