Roasted Hasselback Butternut Squash With Pecans, Dried Cranberries & Goat Cheese
Need a show stopped side dish for Thanksgiving or your next dinner party? My Roasted Hasselback Butternut Squash With Pecans, Dried Cranberries & Goat Cheese will turn heads for sure!
This looks like something difficult to do but its super easy and delicious. Make it ahead for some meal prep for the week or even to enjoy for the weekday or weekend dinner. Either way you’ll love it!
Roasted Hasselback Butternut Squash With Pecans, Dried Cranberries & Goat Cheese
Servings: 6
Equipment
- Sheet pan
Ingredients
- 1 Large Butternut Squash Peeled, Gutted & hasselback
- 1 tsp Avocado oil
- 1 tsp Italian seasoning
- 1/2 tsp Paprika
- 1 oz Goat cheese
- 1/4 Cup Dried cranberries reduced sugar
- 28 grams Pecans
- Salt & Pepper to taste
- Parsley to garnish
Instructions
- Preheat oven to 400
- Peel the butternut squash
- Slice squash in half & scoop innards out
- Take two chop sticks or wooden spoons and place on either side of the squash on the cutting board as a buffer when slicing
- Take the knife and slice into hasselback. The chop sticks or spoons will prevent the knife going all the way through the squash
- Once all sliced, spray with avocado oil and season with salt, pepper, Italian seasoning and paprika
- Roast for about 30 minutes
- Once out garnish with pecans, cranberries, goat cheese, parsley and a little more salt
