Hi everyone! Last week, we went over how to make a One Pan Roast Turkey with Vegetables for a main course for Thanksgiving. Now that we have the main meal out of the way, its time to take a look at a fantastic side dish for it: Hassel Back Butternut Squash!
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Total Time: 40 Minutes
Be sure to get the following:
– 1 small or medium butternut squash
– 2 tbsp olive oil
– 1.4 tsp no salt herb seasoning
– 2 tbsp “I can’t believe it’s not butter” (regular butter also works!)
– 2 tbsp honey
– 2 tbsp dried parsley
Optional Garnish: Rosemary and Thyme
1.) Preheat oven to 400 F. Peel the squash (we recommend using a potato peeler) and cut in half lengthwise. Scoop out seeds and place flesh side down on a baking sheet.
2.) Bake uncovered for 20-30 minutes, let cool until safe to handle
3.) Cut squash crosswise into even slices. Do not cut all the way through to the bottom (use wooden spoons facedown on each side of the squash while cutting to ensure you don’t cut all the way through)
4.) Brush the remaining ingredients on squash and place back in the oven for an additional 20 minutes or until tender.
Optional: Garnish with fresh rosemary and thyme
After all of that, you should have a tasty side dish to serve at any meal! You can even use this as a main dish if you so please! Let us know how it came out on our Facebook, Instagram, or in the comments down below!