We’ve seen hasselback potatoes and chicken, breads and more. It’s no wonder that this favorite fall squash side would cook up beautifully with thinly sliced layers so that each and every bite is wonderfully flavored and seasoned.
It pretty much melts in your mouth.
This isn’t a “oh that’s cool” recipe…this is a “you will absolutely be making this and I won’t take no for an answer” recipe. It’s amazing.
Serve this as a side to your holiday feasts, or alongside a protein of choice for a truly well-rounded meal.
- 1 medium to large butternut squash, halved, pelled and seeded
- 2 tbsp butter, melted (we used a vegan variety)
- 2 tbsp olive oil
- 4 tbsp garlic, minced
- Salt & pepper, to taste
- 1 tsp cajun seasoning
- Fresh Thyme (about 2 long sprigs cut up)
- Casserole Dish or Roasting Pan
- Sharp Knife
- Preheat oven to 425 degrees Fahrenheit.
- Cut your butternut squash in half lengthwise, remove the seeds with a spoon, and use a peeler to remove all the skin.
- Brush with olive oil and sprinkle with salt and pepper, and roast with the cut sides facing down for 20 minutes or until softened.
- Remove from oven, and carefully remove from your roasting dish onto a cutting board. With a sharp knife beging to cut slits down the back of the squash about 3/4 of the way through in thin slices. Go slow if needed to be sure you're not cutting through the squash.
- Return to the roasting dish, and mix your melted butter, cajun seasoning and garlic and begin brushing it over the now sliced backs of the squash. Sprinkle salt & pepper on top, and place some sprigs of fresh thyme as well.
- Return to the oven and roast for an additional 30 or more minutes, basting with the juices every 10 minutes.
- Once browned and fully cooked to your liking (this will greatly depend on the size of your squash) then remove from the oven, baste and top with more fresh thyme. You can serve right out of the dish immediately or place onto a serving platter. Add more salt & pepper if desired.
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