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