Description
Festive Hasselback Butternut Squash with goat cheese, walnuts, and pomegranate. A buttery, elegant vegetarian side perfect for holidays and gatherings.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium butternut squash, peeled, sliced in half, seeds removed and sliced thiny (keep the slices in line as you cut)
- 2 tablespoons salted butter
- salt and black pepper, to season
- 4 sprigs fresh thyme or 1/2 teaspoon dried thyme
- 1 shallots, sliced thinly
- 2 tablespoons pomogranate seeds
- 2 tablespoons goat cheese
- 1/4 cup walnuts, chopped
Instructions
- Preheat your oven to 400F.
- Drizzle a baking pan with the olive oil. Arrange the sliced butternut squash on the pan- I like to use a spatula to help transfer the squash from a cutting board to a baking pan.
- Dot the squash with the butter and sprinkle liberally with salt and pepper. Arrange the thyme and sliced shallot around the pan.
- Roast for 45 minutes or until the squash is tender.
- Remove from the oven and top with the pomogranate seeds, goat cheese and walnuts. Serve warm.
- Prep Time: 10
- Cook Time: 45
- Category: side dish
- Method: oven
- Cuisine: vegetarian