Hasselback Butternut Squash with Garlic and Herbs
Simple but special hasselback butternut squash with tons of fresh garlic roasted to perfection.
Ingredients
- 2 butternut squash
- ¼ cup olive oil
- 4 fresh heads of garlic
- 2 teaspoon salt
- 1 tsp pepper
- 4 sprigs fresh thyme
- 8 sage leaves
- 3 sprigs rosemary
Instructions
- First peel the butternut squash with a potato peeler
- Then cut off the ends of the squash so they are flat. Then use a serrated knife and cut the squash lengthwise.
- Scoop out the seeds.
- Lay the squash flat side down and hasselback slice down the length of the squash. Be careful to not cut all the way throught the squash (although it won't be ruined if you do!)
- Place 4 squash in a roasting dish or baking dish.
- Cut the tops off of 4 heads of garlic and place all around the squash in the roasting pan. If any cloves fall out, toss them in and don't waste any! The more garlic the better.
- Sprinkle everything with salt and pepper. Place the fresh herbs all around the roasting pan.
- Drizzle ¼ cup of olive oil all over the vegetables. Pour a little extra right into the heads of garlic.
- Roast at 400 degrees for 45 minutes. Check on them halfway and if you can, carefully spoon some of that hot, garlicky oil left in the bottom of the pan and spoon it over the squash.
- When it comes out of the oven you may want to finish with a little extra salt and pepper. Enjoy! Make sure to get a nice garlic clove every few bites, that roasted garlic is perfection!