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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. | Munchyesta.com
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.
Simone - Munchyesta.com
Prep Time 20 minutes
Serving Size 4 people

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.
    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. | Munchyesta.com
  • 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.
    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. | Munchyesta.com
  • 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.