Parmesan crusted Hasselback Butternut Squash

with roasted vegetables

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This parmesan crusted hasselback butternut squash is so good that I just had to share it. It’s very much like a mix between a traditional Christmas roasted ham and hasselback potatoes. I like to think of it as my vegetarian roast. It’s a maple glazed wonder with a crispy, cheesy crust and a soft butternut center.

Honestly, this is one of my favorite recipes. Partly because I adore a crispy, cheesy crust and partly because it’s just so delicious. The butternut squash becomes incredibly soft and flavorful while the spices adds an extra layer of mouthwatering tastiness.

What’s great about this recipe

  • Delicious, cheesy and crispy crust
  • Easy, healthy and loaded with flavors
  • One pot dinner – less dishes and tons of flavor. It’s a win-win
  • Meal prep friendly
  • Low calorie, vegetarian and can be gluten free

How to serve

Depending on my mood I like to serve this dinner as is and enjoy the roasted veggie flavors and the amazing hasselback butternut squash. If I’m feeling a little extra, or it’s a weekend, I sometimes like to serve it with a side of my creamy mashed potaotes and gravy.
This recipe works both as a main course and a side dish. I like to use it as a one pot easy dinner on weekdays. It’s just so easy and the ideal comfort food if you’ve had a stressful day. It works incredibly well as a healthy vegetarian Christmas ham substitute with a side of scalloped potatoes or mashed potatoes. Yum.

Slicing the hasselbacks

There’s a few different ways to slice the butternut squash. Some people like to pre-bake them, to soften them and make it easier to slice. If you’re having trouble cutting the slices, you can always use the pre-bake method. Simply bake the butternut halves for 15-20 minutes before attempting to cut the slits.
I usually just slice the butternut squash before cooking, because I don’t want to burn my fingers slicing a hot butternut and I like that it reduces the cooking time a little too.
You can use whichever method you feel most comfortable with.

Gluten free version

Making this Parmesan crusted Hasselback Butternut Squash with roasted vegetables gluten free can be done in a few different ways. The easiest is to just use gluten free breadcrumbs. Another option, is to use gluten free ground oats – they turn deliciously crispy just like bread crumbs.
A last option, is to use ground almonds or your favorite type of nuts and substitute the breadcrumbs with them. The nuts and the maple glaze work amazingly well together – it’s my favorite variation and I often use this substitute just because it’s so tasty.

How is this Parmesan crusted Hasselback Butternut Squash with roasted vegetables made? It’s so easy

  • Preheat the oven to 425F.
  • Peel the onions and chop them into large chunks. Pour the chopped onions into a baking dish or tray. Deseed the apples and chop them into large chunks. Add the apple chunks to the red onions and drizzle with olive oil, salt, pepper, rosemary and vinegar. Mix together and set aside.
  • Next, cut the ends off the butternut squash and peel them. Slice the butternut squash into halves and remove the seeds.
  • Place the butternut squash with the cut side down and cut thin, vertical crosswise slits in the squash, each cut about 1/8 inch apart. Be careful not to cut all the way through the squash.
  • Gently place the squash on top of the chopped onions and apples. Drizzle olive oil on top of the squash and season with salt and pepper. Place bay leaves in the slits on the butternut squash, breaking them into smaller parts and dispersing evenly.
  • Bake the Butternut squash for 20 minutes before taking it out again and coating the roast generously with maple syrup.
  • Mix the panko breadcrumbs, grated parmesan, salt, pepper and fresh parsley together.
  • Next, spred the butter over the roast (stuff a little butter into some of the slits) and cover the butternut squash with the cheese mixture. Once the roast is covered in it’s cheesy crust, put the meal back in the oven and bake for another 20-25 minutes or until the crust is nice and golden and the butternut squash is soft and done.
  • Cut the butternut squash like you would cut a roast and serve with the roasted onions and apples. Garnish with a little extra fresh parsley and enjoy.

Parmesan crusted Hasselback Butternut Squash with roasted vegetables

This parmesan crusted hasselback butternut squash is so good that I just had to share it. It's very much like a mix between a traditional Christmas roasted ham and hasselback potatoes. I like to think of it as my vegetarian roast. It's a maple glazed wonder with a crispy, cheesy crust and a soft butternut center.
Course Dinner
Cuisine American
Keyword vegetarian
Prep Time 20 minutes
Servings 4 people
Author Simone – Munchyesta.com

Ingredients

  • 2 medium Butternut Squash
  • 2 cloves Garlic Minced
  • 2 tbsp Olive Oil
  • Pinch of salt
  • Pinch of Pepper
  • 10-12 Bay leaves
  • ¼ cup Butter
  • 1 cup Maple Syrup
  • ¼ cup Apple Cider Vinegar
  • 1 cup Panko Breadcrumbs
  • ½ cup Grated Parmesan
  • 1 bunch Fresh Parsley Chopped
  • 4 Apples Chopped
  • 5 Red Onions Chopped

Instructions

  • Preheat the oven to 425F.
  • Peel the onions and chop them into large chunks. Pour the chopped onions into a baking dish or tray. Deseed the apples and chop them into large chunks. Add the apple chunks to the red onions and drizzle with olive oil, salt, pepper, rosemary and vinegar. Mix together and set aside.
  • Next, cut the ends off the butternut squash and peel them. Slice the butternut squash into halves and remove the seeds.
  • Place the butternut squash with the cut side down and cut thin, vertical crosswise slits in the squash, each cut about 1/8 inch apart. Be careful not to cut all the way through the squash.
  • Gently place the squash on top of the chopped onions and apples. Drizzle olive oil on top of the squash and season with salt and pepper. Place bay leaves in the slits on the butternut squash, breaking them into smaller parts and dispersing evenly.
  • Bake the Butternut squash for 20 minutes before taking it out again and coating the roast generously with maple syrup.
  • Mix the panko breadcrumbs, grated parmesan, salt, pepper and fresh parsley together.
  • Next, spred the butter over the roast (stuff a little butter into some of the slits) and cover the butternut squash with the cheese mixture. Once the roast is covered in it's cheesy crust, put the meal back in the oven and bake for another 20-25 minutes or until the crust is nice and golden and the butternut squash is soft and done.
  • Cut the butternut squash like you would cut a roast and serve with the roasted onions and apples. Garnish with a little extra fresh parsley and enjoy.

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