Hasselback Garlic-Maple Squash
Serves 420 mins prep55 mins cook
This hasselback garlic-maple butternut squash features perfectly sliced squash stuffed with garlic, drizzled with olive oil, and seasonings, and topped with a rich whipped ricotta and goat cheese blend. It's a flavorful vegetarian dish that's great for any occasion.
0 servings
What you need
Instructions
1: Preheat the oven to 425°F. Line a sheet pan with parchment paper, drizzle with olive oil and set aside. 2: Place the squash on a cutting board with two wooden spoons or chopsticks on either side and make thin slices throughout. Repeat for the second half. Use a fork to open some slices and stuff with garlic. Drizzle and brush with oil, then season with salt, pepper, nutmeg, and fresh rosemary. Place in the oven for 45 minutes (cover if garlic starts to brown). 3: After 45 minutes, remove squash, top with pads of butter, and drizzle with maple syrup. Return to the oven for 10-15 minutes. 4: To make the whipped topping, add goat cheese, ricotta, olive oil, lemon zest, lemon juice, salt, and pepper to a food processor. Process until smooth. 5: Spread the whipped topping, top with squash, parsley, dates, and sunflower seeds. Drizzle with olive oil.View original recipe