Garlic Butter Roasted Butternut Squash


Garlic Butter Roasted Butternut Squash

I like squash year round !! 

Roasted butternut squash with garlic butter — Easy and SO delicious! The holidays are fast approaching, and if you’re looking for a striking side dish that will impress your guests, you’ve just found it! This roasted butternut squash cut Hasselback-style is a holiday-worthy twist on the famous Hasselback potatoes. With a buttery garlic sauce enhanced by a kick of cajun spices, the delicate butternut flesh develops wonderful flavors. No matter what the occasion this butternut squash recipe will be the star of any table you put it on.

Ingredients list for the Garlic Roasted Butternut Squash recipe:

1 large (2 to 3 lbs) butternut squash

2 tablespoons salted butter, melted

2 tablespoons olive oil

4 cloves garlic, finely minced

1 pinch of salt

Pinch of cajun seasoning

3 dashes ground black pepper

Chopped parsley, for garnish


1. To make the roasted butternut squash recipe: Preheat your oven to 420°F (215°C). Cut squash lengthwise with a large sharp knife and scoop out seeds with a melon baller. Using a peeler, remove skin and white pith. Brush with oil and sprinkle with salt and pepper. Arrange butternut halves cut side down in a prepared baking pan side by side and roast until softened, about 20 minutes.

2. Meanwhile, in a small bowl, combine melted butter, oil cajun seasoning, minced garlic, and crushed black pepper. Set aside.

3. Remove squash from oven and transfer to a cutting board and allow to cool slightly. Using a sharp knife, cut slits 2 or 3mm apart in the squash, cutting almost but not all the way through. You can place the handles of two wooden spoons alongside the squash to act as a guard to prevent cutting through. Transfer to the baking pan and brush with the cajun garlic butter sauce. Make sure to coat well and between the slices.

4. Roast butternut squash halves, basting with the cooking juice every 8-10 minutes, for 25-30 minutes. You can turn on the broiler for a few minutes to slightly grill the top at the end of cooking. Serve the roasted butternut squash topped with fresh chopped parsley and a sprinkle of kosher salt. Enjoy!


Tips for the roasted butternut squash recipe:

This roasted Hasselback butternut squash recipe is a perfect, delicious, and unique addition to your Thanksgiving table (or any Holiday table by the way). 

Here are a few tips to make it incredible:

Instead of cutting through the squash raw, it is easier to begin roasting the butternut squash for 20 minutes to soften it up first. This makes the squash much easier to cut through.

Try making slices as thin as possible, this will greatly improve the presentation of the roasted butternut squash.

Roasting time depends on the size of your butternut squash. Check carefully toward the end of cooking time so the slices are cooked but still firm.

What to serve with the roasted butternut squash:

The mild taste of butternut pairs well with almost anything. Curried fish, grilled meat and poultry, roasts, and any Holiday main, like a Thanksgiving turkey!

How to make the roasted butternut squash ahead?

If you’re hosting a party, you might want to make the butternut squash a little ahead of time. To do so roast the butternut squash through step 1, then remove it from the oven and allow it to cool, then keep it in the refrigerator, covered for 1-2 days. When you’re ready, remove the butternut squash from the refrigerator and make the slices while you preheat your oven to 420ºF (215ºC). Then follow the recipe with the remaining steps to roast the butternut.

How to store the Hasselback butternut squash leftovers?

you can keep the roasted butternut squash leftovers for 2 days in an airtight container in your refrigerator. Reheat in the oven, covered, for 10 – 20 minutes.


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