Hasselback Butternut Squash with Hazelnuts
Ingredients
- 1 large butternut squash
- 3 cloves garlic
- 3 tablespoons olive oil
- 1 teaspoon cinnamon
- 1 tablespoon Italian herbs
- 1 teaspoon onion powder
- 3 sprigs fresh rosemary
- Salt and pepper, to taste
- Fresh parsley
- Hazelnuts
Preparation
Preheat the oven to 180 degrees Celsius.
Peel the butternut squash and cut it in half lengthwise. Remove the seeds and make incisions in the squash by placing two wooden spoons alongside to avoid cutting all the way through.
Set a small saucepan on the heat. Finely chop one sprig of fresh rosemary and heat it with the olive oil and other herbs until well mixed.
Place the squash halves in a pan or large baking dish. Add the remaining rosemary and insert garlic slices into the incisions. Pour the oil and herb mixture over the squash and spread it out with a brush.
Bake the squash for 45-50 minutes until soft in the oven while preparing the rest of the meal.
Remove the squash from the oven and garnish with hazelnuts and fresh parsley.
Serving suggestions
Serve with vegan mushroom steak from Lidl, other vegetables, salad, mashed potatoes, or other side dishes.
