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.

Servings: 4-6

Ingredients

  • 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)

Equipment

  • Casserole Dish or Roasting Pan
  • Sharp Knife
  • Spoon
  • Peeler

Method

  • 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.

Sarah Nicole

Since successfully losing 100lbs by changing her relationship with food and her body, Sarah has taken her passion for food and balanced it between cucumbers and cupcakes. When she's not bustling her way around a kitchen, you can find her working out or winding down at home with her 3 kids and pug. Follow Sarah's journey on Instagram @TheBirdsPapaya.

Nutritional Yeast is this odd flake-like substance that you hear about and see in recipes a lot (especially dairy free & vegan...
As someone who now eats a mostly plant-based diet, I've found myself stumped on how to enjoy BBQ meals this summer.
So disclaimer: I'll pretty much try anything that's new and plant-based at Starbucks.
A couple months ago many Vegan Americans sat in envy while Canadians had the release of the Beyond Meat burger at the fast food...
Halloween is an exciting holiday because it's a chance to go all out without judgment.
As much as I love summer weather, what really makes my heart sing are warm comforting meals!
I have to say, the holidays are my favorite time of year. There's something so exciting about all the twinkle lights, decorations...
The holidays are my favorite time of year. Mostly because of the twinkly lights, the sparkly ornaments on a dazzling tree and of...
For those who follow a vegan diet understand the struggle of attending a holiday dinner with non-vegans.
The holidays are the busiest time of year! There are countless Christmas parties, dinners, family gatherings, and potlucks.
The best part of every party is undoubtedly the food. If you're not eating good food are you really having a good time?
Love it or hate it, Valentine's Day is around the corner. On this holiday, you get a chance to spend it with those you love or to...
Advertisement
Food
15 Delicious Vegan Slow Cooker Recipes