Let this freshly baked Cranberry and Walnut Hasselback Squash be the centrepiece to your holiday dinner! I’ve taken an ordinary vegetable and turned it into an extraordinary and elegant main dish for your next gathering. Who knew that a simple squash could look so beautiful?
I bake this dish all-year-round but with in-season fixings like cranberry, walnuts and bay leaves you’ll be able to customize this dish for the holiday.
Squash Facts
Squash is one vitamin-packed veggie! It is high in vitamins A, B6, C, folate, magnesium, riboflavin, phosphorus and potassium. Butternut squash, in particular, is low sodium, cholesterol-free, fat-free, gluten-free and high in fibre!
What Does Hasselback mean
The term “Hasselback” comes from the way the squash is paired into halves and sliced down the sides. Using only a handful of ingredients, this is going to be a sure-fire delight for your guests!
Customize Your Cranberry and Walnut Hasselback Squash
You can create your own mixture of seasonings that fit your perfect palette. I’ve chosen a flavour that matches the festive holiday season with a little bit of sweet and savoury all in one.
More Recipes To Enjoy
If you’re on the hunt for more holiday mains, check out my recipe for:
–Vegan Simple and Savory Stuffing
–Vegan Purple Potato Shepards Pie
–Sage & Butternut Squash Risotto
Show Me Your Creations!
If you make this Cranberry and Walnut Hasselback Squash please take a photo of them and share it with me at @SusanCooksVegan. I’ll feature your beautiful creation on my Instagram and Facebook stories.
You can also find me on my other channels YouTube, Instagram, Facebook , Pinterest and Twitter.
Don’t forget to leave a comment on the recipe below and give these Cranberry and Walnut Hasselback Squash a star rating.
Thanks for the love, my friends!
Susan xox
Cranberry and Walnut Hasselback Squash
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 45 minutes
- Yield: 4–6 people 1x
- Method: Baking
Ingredients
- 1 large butternut squash
- ¼ cup of walnuts
- ¼ cup of cranberries
- 4 cloves of garlic, crushed
- 6 bay leaves
- 2 rosemary sprigs, needles finely chopped
- 4 tbsp of olive oil
- 2 tbsp of molasses
- 1 tsp of salt or season to taste
Instructions
- Heat the oven to 425F. Line a baking sheet with parchment paper.
- Peel the butternut squash and cut in half lengthways and scoop out the seeds.
- Place two wooden spoons (or similar) on either side of one squash half, lengthways. Using your sharpest knife cut the squash into 4-5mm thick slices, not going all the way through (you will hit the wooden spoon before going all the way through). Make slices all the way down to the end of the squash. Repeat on the second squash.
- Transfer cut squash to the parchment lined baking sheet. Insert the crushed garlic and bay leaves in between some of the cut slices of squash, spreading them out evenly.
- Mix the chopped rosemary into the olive oil with 1 tsp of salt. Use a pastry brush or drizzle all bit 1 tbsp of olive mixture over the squash.
- Roast for 1- hour -1 hour 10 minutes or until the squash is tender and starting to caramelize and darken at the edges. Remove from the oven.
- Roughly chop the walnuts and cranberries and press in between the slices. Scatter the remaining over the squash and drizzle with remaining olive oil and molasses.
- Roast for another 5-10 minutes or until the nuts are nicely toasted.
An elegan meal that will impress your family or guests. Recipe is easy rec filled with flavour. The only change I made was using a balsamic glaze instead of molasses. Thanks for the great recipe Susan.
Thanks for taking the time to comment Brenda 🙏🏻. I’m so glad you enjoyed this recipe. Using the balsamic glaze is a great substitution for molasses. Since you enjoyed this recipe I think you would love this Miso Glazed Eggplant https://susancooksvegan.com/miso-glazed-eggplant/. Let me know if you give a try. ☺️
In gratitude,
Susan 💗🌱