In this recipe, squash takes the place of potatoes in the hasselback-style dish. Flavors of sage and parmesan complement the roasted butternut squash in this fall-inspired side dish.
- 1 butternut squash
- ¼ cup olive oil
- 1 Tbsp. maple syrup or honey
- Salt and pepper to taste
- 3 Tbsp. fresh sage, divided, finely chopped
- ¼ cup panko breadcrumbs
- ¼ cup light mayonnaise
- 1 tsp garlic powder
- 3 Tbsp. lemon juice
- ¼ cup parmesan cheese, grated
- Preheat oven to 375 degrees F.
- Cut squash hasselback style: cut the squash in half longways and remove guts. Place wooden chopsticks on the sides of the squash and cut one-eighth-inch slices down to the chopsticks are reached, leaving the squash slices connected at the bottom.
- Mix olive oil, maple syrup or honey, salt, pepper and 1 tablespoon chopped sage. Brush onto butternut squash, saving half of the mixture.
- Let roast for 30 minutes, then brush again with olive oil mixture. Add panko breadcrumbs and roast for 20 more minutes.
- While the squash is roasting, combine light mayonnaise with garlic powder and lemon juice.
- Once squash is done, drizzle with mayonnaise mixture and top with grated parmesan cheese and the rest of the sage.