Crispy Hasselback Butternut Squash
| 1 min read
Serving Amount
Ingredients
1 butternut squash
1⁄4 cup olive oil
1 tbsp maple syrup or honey
Salt and pepper to taste
3 tbsp fresh sage, divided, finely chopped
1⁄4 cup panko breadcrumbs
1⁄4 cup light mayonnaise
1 tsp garlic powder
3 tbsp lemon juice
1⁄4 cup parmesan cheese, grated
Instructions
Step 1
Preheat oven to 375 degrees F.
Step 2
Cut squash hasselback style: cut the squash in half longways and remove guts. Place wooden chopsticks on the sides of the squash and cut one-eighth-inch slices down to the chopsticks are reached, leaving the squash slices connected at the bottom.
Step 3
Mix olive oil, maple syrup or honey, salt, pepper and 1 tablespoon chopped sage. Brush onto butternut squash, saving half of the mixture.
Step 4
Let roast for 30 minutes, then brush again with olive oil mixture. Add panko breadcrumbs and roast for 20 more minutes.
Step 5
While the squash is roasting, combine light mayonnaise with garlic powder and lemon juice.
Step 6
Once squash is done, drizzle with mayonnaise mixture and top with grated parmesan cheese and the rest of the sage.
