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
Scale
- 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.