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 15minutes
Cook Time 30minutes
Total Time 45minutes
Servings 4as a side
4 TBSPolive oil
3 slicesprosciuttosliced thin
3 TBSPpomegranate arils
1/2 cupcrumbled goat cheese
Salt and Pepperto taste
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?