Hasselback Butternut Squash Recipe
Hasselback Butternut Squash
Inspired by Hasselback potatoes, golden squash is sliced and roasted to perfection. This technique results in a delightful combination of caramelized edges and numerous nooks and crannies for the delectable, plant-based, cheesy topping to infuse with its savory flavors.
- 2 medium butternut squash (4 pounds total)
- 1/2 cup plus 2 tablespoons extra virgin olive oil, divided use
- 3/4 cup raw cashews
- 4 pitted green olives
- 1/4 cup nutritional yeast
- 1 teaspoon kosher salt
- 1 tablespoon lemon juice
- 1/2 teaspoon cracked black pepper
- 2 tablespoons chopped Italian parsley leaves
- Preheat oven to 375°F. Lightly grease an 11 x 14-inch casserole dish.
- Cut off tops and bottoms of butternut squash. Peel them both. Cut each squash in half crosswise, separating the thinner, upper parts from the bulbous, bottom parts. Cut each of the four pieces of squash in half lengthwise. Scoop out and discard seeds and membranes. Cut each piece of squash in half again lengthwise. There should be 8 pieces.
- Working one at a time, place a chopstick on either side of each squash piece, parallel to the cutting board. Disposable chopsticks work great for this. Cut squash into 1/4-inch slices, stopping at the chopsticks so that the slices do not separate completely.
- Place squash pieces cut-side up in prepared casserole dish. Brush with 2 tablespoons olive oil. Bake 30 minutes until squash begins to open up and fan out.
- Make topping: combine cashews, olives, nutritional yeast, salt, and pepper in a food processor. Pulse into a coarse meal. Transfer mixture to a small bowl. Add lemon juice and 1/2 cup olive oil. Stir to combine.
- After 30 minutes, spread cashew mixture over tops of squash pieces, allowing it to fall between the cracks. Return to oven and continue baking until golden and fragrant, about 30 to 40 minutes. Brush with any olive oil that seeps into the pan. Top with chopped parsley and serve warm.
- Cook’s Tip:
- For an excellent, plant-based, parmesan cheese substitute, spread the coarse meal made in step 6 onto a sheet pan without mixing in the lemon juice and olive oil. Bake in a 350°F oven until dry and fragrant, about 6 to 10 minutes. The mixture can be stored in an airtight container at room temperature for up to a month, perfect for shaking over popcorn or sprinkling on pasta.