Nutrition Facts
4 servings
4
Hasselback Butternut Recipe
You can vary the cold cuts and why not also add some slices of cheese in between.
Ingredients
1 butternut squash
20 Melted butter
8 slice of bacon or pancetta
Sage or another aromatic herb
Pumpkin seeds
Smoked paprika if possible
Salt and pepper
Directions
1
Preheat the oven to 190°C. Wash the butternut squash, then cut it in half lengthwise. Peel it and remove the seeds. You can keep the seeds to roast them. On a cutting board, place a stick (or something similar) on each side of the squash, then with a good knife, make cuts every 5 mm.
2
To finish, brush the squash with melted butter and cook for 30 to 45 minutes, depending on the size. Then insert slices of pancetta or bacon along with sage leaves or another herb. Season with smoked paprika, pepper, and salt. Add pumpkin seeds for crunch, then cook for another 15 minutes.
Ingredients
Ingredients
1 butternut squash
20 Melted butter
8 slice of bacon or pancetta
Sage or another aromatic herb
Pumpkin seeds
Smoked paprika if possible
Salt and pepper
Directions
Directions
1
Preheat the oven to 190°C. Wash the butternut squash, then cut it in half lengthwise. Peel it and remove the seeds. You can keep the seeds to roast them. On a cutting board, place a stick (or something similar) on each side of the squash, then with a good knife, make cuts every 5 mm.
2
To finish, brush the squash with melted butter and cook for 30 to 45 minutes, depending on the size. Then insert slices of pancetta or bacon along with sage leaves or another herb. Season with smoked paprika, pepper, and salt. Add pumpkin seeds for crunch, then cook for another 15 minutes.
Notes
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