Hasselback Squash With Parsley Caper Gremolata Food

HASSELBACK SQUASH WITH PARSLEY CAPER GREMOLATA

Hasselback Squash with Parsley Caper Gremolata image

Provided by Jo Harding

Time 1h

Number Of Ingredients 12

Ingredients

2 medium butternut squash
1 tbsp extra virgin olive oil
Good pinch of Pink Himalayan or sea salt
2 tbsp extra virgin olive oil
1 tbsp lime juice
1/2 tsp red wine vinegar
1 tbsp capers, drained ((mini or large, chopped))
1 clove garlic, minced
3 tbsp fresh parsley, chopped
1 tbsp coconut aminos
Pinch of sea salt and cracked black pepper, to taste
(Option to add 1 tsp toasted sesame oil if you like things nutty)

Steps:

Preheat the oven to 400F / 220C / 200 fan.
Cut the squashes in half lengthways, peel and scoop out the seeds.
Line a baking tray with greaseproof paper. Coat the squashes in olive oil and salt and roast cut side down in the oven for 30 minutes.
Remove from the oven and make incisions 1/2 cm apart into the top of the squash, but don't cut all the way through. Place back in the oven for 15 minutes.
Make the dressing by mixing all the ingredients together in a small bowl. Season to taste.
Remove the squash once again, spoon half the dressing over the squash and pop back in the oven for for the final 5 - 10 minutes until cooked through. Serve with the rest of the dressing.

HASSELBACK BUTTERNUT SQUASH

Hasselback Butternut Squash image

Squash makes the perfect holiday side dish, especially when it's Hasselback butternut squash! The thin slits cut into each half allow the butter, maple syrup, brown sugar and ground chipotle mixture to get in every single nook and cranny. This is one side that everyone at your holiday table will be excited to gobble up! —Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 medium butternut squash (about 4 pounds)
2 tablespoons olive oil
1/4 teaspoon finely ground sea salt
2 tablespoons butter, melted
2 tablespoons maple syrup
1 tablespoon light brown sugar
1/4 teaspoon ground chipotle pepper
Fried sage leaves, optional

Steps:

Preheat oven to 400°. Peel squash. Cut lengthwise in half; remove and discard seeds. Place squash, cut side down, in a 13x9-in. baking pan or shallow roasting pan. Drizzle with oil and sprinkle with salt. Bake, uncovered, 20 minutes. Let cool 15 minutes., Cut squash crosswise into 1/8-in. slices, leaving them intact at the bottom. Combine remaining ingredients; brush over squash. Bake until tender, 30-40 minutes longer. If desired, top with fried sage leaves.

Nutrition Facts : Calories 236 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 127mg sodium, Carbohydrate 42g carbohydrate (14g sugars, Fiber 10g fiber), Protein 3g protein.

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