Lather these holiday-worthy Hasselback butternut squash halves in melted butter that is flavoured with garlic, paprika and fresh basil. It’s the perfect way to spruce up this winter side dish that is both delicious and stunning!
Peel the butternut squash and remove the seeds. Baste the butternut squash with olive oil. Place flat side down on a baking dish and put in the oven for 10 minutes.
Chop basil leaves to yield 1 tbsp.
Melt 3 tbsp of butter in the microwave. Add the chopped basil, paprika and garlic powder. Mix until well combined.
Remove the butternut squash from the oven and let it cool down. Between 2 parallel chopsticks or wooden spoons, Hasselback the butternut squash. The chopsticks or wooden spoon handles will stop you from slicing all the way through.
Place it back in the baking dish. Baste thoroughly with the butter mixture. Put back in the oven for 20 minutes.
After 20 minutes, remove and baste it with the remaining butter mixture. Bake for another 20 minutes.
When done, remove the baking dish and season with salt and pepper. Then sprinkle chopped pistachios and basil leaves on top.
Serve
Video
Notes
You can substitute basil with sage, a popular herb associated with roasting butternut squash. Whichever your preference, just make sure they are fresh herbs, not dried.
You can use any type of paprika you wish. Can be sweet, Hungarian, smoked or hot. Great way to use up some of those varieties in your pantry.
Fresh garlic can be used if that is your preference. It will, of course, be more pungent and aromatic, so if you want a more subtle flavour, the powder would be a better choice. Ensure the garlic is well minced so you don’t get large chunks stuck between the butternut squash slices.
Use vegan butter to make this side dish vegan friendly.
Go slow and take your time when you’re slicing the butternut squash. This will ensure you have time to adjust the tools to ensure you don’t slice all the way through and to also to slice them thinly.