Slice butternut squash and glaze with a buttery honey sauce for a savory dish that will have everyone asking for seconds!

The best part of hasselback-style butternut squash? You get buttery goodness in every single bite! In addition to its naturally sweet, caramelized taste when roasted, butternut squash boasts lots of immune-boosting antioxidants and vitamin A for glowing skin. Plus, with a good dose of fiber, butternut squash makes for a satisfying alternative to potatoes.

Start by skinning a medium-sized butternut squash with a vegetable peeler. Slice off the top and bottom, then cut it in half lengthwise and scoop out the seeds and pulp. Then, use a sharp knife to carefully cut the squash into ¼- inch slices, paying close attention to not cut all the way through. Tip: place two chopsticks along the sides of the squash to prevent your knife from cutting too far down!

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To make the glaze, melt ghee and honey together in a small saucepan. Remove from the heat and stir in apple cider vinegar, dried thyme and sea salt. Use your fingers to fan out the squash slices, and use a basting brush or spoon to drizzle half of the glaze mixture evenly over the top and in between each slice. Bake for 50 minutes, and drizzle on the remaining glaze. Bake 10 minutes longer.

Serve your hasselback butternut squash hot with freshly chopped parsley, and enjoy!

Jennafer Ashley

Hasselback Butternut Squash with Buttery Honey Glaze

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Total time:1 hr
15 mins

Cook Time: 1 hr 1 hour

Prep Time: 15 mins 15 minutes

Serves:3-4

Hasselback Butternut Squash with Buttery Honey Glaze

Recipe by: Jennafer Ashley

Slice butternut squash and glaze with a buttery honey sauce for a savory dish that will have everyone asking for seconds.

Tools

• Baking sheet
• Parchment paper
• Vegetable peeler
• Chef’s knife

Ingredients

• 1 butternut squash
• 1 T ghee
• 1 t raw honey
• 1 T apple cider vinegar
• 1/2 t dried thyme
• 1/4 t sea salt
• Fresh chopped parsley for garnish

Instructions

• Preheat oven to 400°F and line a baking sheet with parchment paper.
• Peel the butternut squash, slice it lengthwise and remove the seeds. Use a sharp knife to thinly slice the squash, paying careful attention to not cut all the way through. Place on the prepared baking sheet.
• Melt ghee and honey together over low heat in a saucepan. Remove from the heat and stir in apple cider vinegar, thyme and sea salt.
• Fan out the squash slices and spoon or brush half of the glaze mixture over the top. Bake for 50 minutes.
• Add the remaining glaze and bake 10 minutes longer. Serve hot, garnished with freshly chopped parsley.

Looking for Paleo ingredients? Here are a few we’d recommend:
Ghee (Pure Indian Foods)
Raw honey (Bee Farms)
Apple Cider Vinegar (Bragg)

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