Seasons Recipes

Split Roasted Hasselback-Style Fall Squash

Split Roasted Hasselback-Style Fall Squash
serves 4 


2 each medium butternut squash, peeled, cut in half and seeds removed 

1/3 cup Porcini Mushroom and Sage Infused Olive Oil 

1/4 cup honey 

1 1/2 teaspoons Porcini Infused Premium Salt  or Truffle Infused Salt

1 teaspoon cracked black pepper 

5-6 sage leaves 


Preheat oven to 425°F. 

Place butternut, cut side down, on a baking sheet, and carefully slice multiple slits in the top, leaving 1/4 inch of ‘uncut’ squash at the bottom (to hold the squash together). 

In a medium bowl, whisk together oil and honey. Drizzle glaze over the squash and season with salt, pepper, and sage leaves. 

Roast squash for 20-30 minutes, or until tender. Remove from the oven and serve. 

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