Holiday Hasselback-Butternut-Squash3
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Holiday Hasselback Butternut Squash {Prep Ahead}

Time to impress your holiday guests with this Holiday Hasselback Butternut Squash which can be prepped ahead and fully cooked the day your guests come! 
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 1 Butternut squash
  • 4 TBSP olive oil
  • 1 TBSP dried rosemary
  • 3 slices prosciutto sliced thin
  • 3 TBSP pomegranate arils
  • 1/2 cup crumbled goat cheese
  • Salt and Pepper to taste

Instructions

  • Preheat oven to 400F.
  • Slice the squash in half, lengthwise. Using a spoon remove the seeds from each side and discard. 
  • Peel this skin off both pieces using a potato peeler.
  • Coat both pieces with oil, and season with salt and pepper.
  • Place each half, cut side down on a baking sheet. 
  • Bake for 20 minutes so the squash is soft enough to cut. 
  • Remove from the oven and cut the hasselback slits. Cut down 2/3 of the way down and stop. 
  • Sprinkle on the rosemary, goat cheese, and sliced prosciutto ontop of the squash. 
  • Return to the oven for 10 more minutes, or until desired doneness. Cook time may differ depending on the size of your squash. 
  • Remove from oven and add the pomegranate arils.
  • Serve as a whole, and your guests can scoop up a serving! Serve warm! 

For Prep Ahead

  • Follow the above directions up until step 7. Cover and store in the fridge. On the day of serving, start at step 8. This will drastically reduce your prep time on the cook day! Which basically means more time for rum and eggnog, right?