Honeynut Hasselback Butternut Squash Topped with Herbed Breadcrumbs, Pomegranates and Goat Cheese
This is a bright, vibrant, holiday-worthy recipe that will not only taste delicious, but act as a statement when added to your spread this holiday season.
Prep:
20
minutes
Cook:
50
minutes
TOtal:
70
minutes
Ingredients
- 2 Butternut squashes
- 2 TBSP Olive oil, divided
- ½ Cup Honey
- ½ Cup Walnuts
- 1 TBSP Apple cider vinegar
- 1 Cup bread crumbs
- 2 TSP italian herb blend
- ¼ TSP salt
- ¼ TSP black pepper
- Goat cheese crumbles for garnish
- Pomegranate seeds for garnish
- Greens, optional to serve with
Instructions
- Preheat your oven to 425 degrees. Line a baking sheet with foil and spray with non-stick spray. Set aside.
- Carefully cut your butternut squash in half lengthwise. Remove the seeds from the middle.
- Flip them over and carefully peel the skins off them and discard the skin.
- Place a wooden spoon next to the butternut squash
- Turn your butternut squashes to be horizontal. Thinly cut your squash from top to bottom. NOTE: Have the wooden spoon next to the squash right below it in between yourself and he squash to prevent you from cutting all the way through each time you slice.
- Place them face down on your prepared baking sheet.
- In a bowl, mix together: honey, walnuts, olive oil, apple cider vinegar, salt and pepper. Whisk until well combined and smooth.
- Baste the honey nut mixture on top of the butternut squashes, make sure it covers every nook and cranny.
- Place in the oven and bake at 425 degrees for 45-50 minutes or until squash is tender.
- While butternut squash is baking, heat a pan over medium heat and add another 1 TBSP olive oil. Swirl around and add your bread crumbs and toast for 3-5 minutes until golden brown. Add in Italian seasoning. Mix to combine. When done, remove from heat and set aside.
- When butternut squashes are done, remove from heat. they should be tender. Place them on a bed of greens and top with bread crumbs, pomegranates and crumbled goat cheese.
- ENJOY!