Thanksgiving is like the cooking Olympics. Even people who don’t typically cook, cook. People who don’t typically bake, bake. It’s a time when you really have to roll up your sleeves and get busy—that Thanksgiving table depends on you!
I like to think that this hasselback butternut squash is the side dish anyone can make—no matter your cooking and baking skill level. It’s super simple, achievable and most importantly, beautifully delicious.
For this post, I teamed up with ALDI, which is a great and affordable place to head to for all things Thanksgiving. I went there to stock up on everything from baking ingredients (flours, sugars, etc.) to nuts (their walnuts are amazing) and oils (vegetable and olive oil).
I also picked up a beautiful butternut squash and wanted to transform it into a simple and delicious side dish for the big day.
I’ve been wanting to hasselback a butternut squash for as long as I can remember. I think I saw it thumbing through a magazine and it’s been cemented in my memory ever since.
This iteration is way different (and dare I say, better?) from its potato counterpart. It bakes by itself for about 20 minutes, until it has to be removed from the oven and then sliced. Then it’s seasoned with ground cumin, coriander and butter.
For the top, I kept it simple by making a walnut gremolata, which sounds fancy but all it consists of is finely chopped walnuts, lemon juice, Italian parsley, olive oil and salt. It adds a delicious nutty and lemon-y topping. The pomegranate seeds look like little jewels on top!
Hasselback Butternut Squash with Walnut Gremolata
- 1 (3-pound) hasselback butternut squash
- 1 tablespoon olive oil
- Kosher salt
- Freshly ground pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 3 tablespoons Countryside Creamery Sweet Cream Unsalted Butter, thinly sliced
- 1/4 cup Southern Grove Walnuts, chopped finely
- 2 tablespoons olive oil
- 2 tablespoons fresh Italian parsley
- 2 tablespoons finely grated Priano Parmesan cheese
- Kosher salt
- Juice from 1/2 lemon
- 1/4 teaspoon crushed red pepper
- Seeds from ½ pomegranate, as garnish
- Preheat oven to 425 degrees F. Trim the ends off the butternut squash and then slice the butternut squash in half; using a spoon, scoop out the seeds. Peel the butternut squash, using a vegetable peeler, until you reach the bright orange flesh. Transfer to a baking dish and drizzle both sides of squash with olive oil and sprinkle with salt and pepper.
- Place in the oven to roast for 20 minutes. Remove from the oven and carefully transfer to a cutting board. Allow the butternut squash to cool until it’s cool enough to handle, about 10 minutes.
- Using a sharp knife, make 1/4-inch slices, stopping before you slice completely through it. Repeat with the second half of butternut squash.
- Sprinkle top with the cumin and coriander. Top with a few thin slices of butter. And then transfer to the oven again for an additional 40 minutes.
- To a bowl, add the walnuts, olive oil, Italian parsley, grated Parmesan, a few pinches of salt, lemon juice and crushed red pepper. Mix until combined.
- When the butternut squash is done, transfer to a serving dish. Spoon the gremolata on top and garnish with pomegranate seeds. Serve immediately.
To Roast the Butternut Squash:
To Make the Walnut Gremolata:
To Assemble the Hasselback Butternut Squash:
(This post is sponsored by ALDI. Thanks for supporting the sponsors that keep A Cozy Kitchen cozy.)