Paleo - Dairy Free - Refined Sugar Free - Vegetarian
I’ve seen a few Hassleback veggies in my day, from your standard potato, sweet potato or zucchini is pretty out there, but then it happened, I was scrolling my Insta feed and up came a Hassleback Butternut Squash??? I looked over to my fruit bowl which rarely ever contains fruit (I keep it in the fridge) but is always full of avocados, sweet potatoes and right now, butternut squash and I knew I had to make this dish!
Beautiful golden yellow and aromatic, this is the perfect visually appealing fall feels side dish to a Holiday dinner or your every weekday meal. It’s Canadian Thanksgiving this weekend and you bet this dish will be served along with our turkey dinner!
You’d think something so fancy would take sometime to prepare but this dish was super easy to prep and a good opportunity to work on those knife skills!
After you cut the squash length wise and remove the skin (I used a vegetable peeler for mine), you then remove the seeds and lay your squash flat side down on a cutting board, then comes the Hassleback-ing (it’s a thing). Slicing the width of the butternut squash, try not to cut all of the way through!
This recipe is a sweeter version but you really could do so many flavour combos, herbs, a bit of spice. I kept mine sweet since I usually try to prepare for leftovers and I knew I could put this in my smoothie afterwards as well or in a breakfast bowl with some coconut yogurt and nut butter, yum.
Also, I would suggest using parchment paper under your squash as the honey tends to get dark and if you just have your squash in a pan, you might end up with some burnt honey along the edges. You can also add a bit of water to your pan to avoid this as well. I actually recycled the paper from a batch of sweet potatoes I had baked earlier so my picture isn’t really giving you the real picture, rookie move.
Keep an eye on your squash! I find a good hassleback usually involves a couple checks to remove your squash to re-apply your mixture and pop it back in the oven.
I added my chopped hazelnuts towards the end just to give them that slightly roasted and warm taste, especially if you’re intending to serve it immediately.
Now go on and make it, bring it as a side dish and dazzle for your friends and family with this beautiful side dish or even your main event. Happy Thanksgiving to my Canadian peeps, sending you warm wishes for a holiday filled with family, friends and FOOD!
As always, if you try it, I’d love to see your version! Tag #extraforavocado and share your take on this delicious recipe.
Preheat oven to 350F
Line a baking sheet with parchment paper
On a cutting board, cut your butternut squash lengthwise and remove the seeds with a spoon
Laying your squash flat side down, remove the skin with a vegetable peeler
With a large sharp knife, starting at one end, cut your squash width wise to the other end being careful not to cut all of the way through
Place squash onto baking sheet with parchment paper
In a small bowl mix together melted coconut oil with honey and spices and brush mixture over squash, reserve some of the mixture
Bake squash for roughly 45 minute to 1 hour or until fully cooked, occasionally removing squash to brush remaining mixture
In the last 15 minutes or so, remove and top with halved hazelnuts and finish in the oven