Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Roasted Hasselback Butternut Squash with Garlic Yogurt Dip Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 8 reviews

A delicious and easy Hasselback-style roasted butternut squash recipe, enhanced with a smoky paprika olive oil, fresh thyme, toasted hazelnuts, and a creamy roasted garlic dip made from sour cream or Greek yogurt. Perfect as a comforting side dish or light main, with a beautiful presentation and layers of flavor.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 1 medium butternut squash
  • 3 tbsp olive oil
  • 2 cloves garlic
  • A few sprigs of fresh thyme
  • 1 tsp smoked paprika
  • Salt and pepper, to taste
  • 1 handful chopped hazelnuts (or pecans or walnuts)

Roasted Garlic Dip

  • 1 whole head of garlic
  • 2/3 cup sour cream or Greek yogurt (150 g)
  • Zest of 1 lemon
  • Salt and pepper, to taste

Instructions

  1. Preheat the oven: Set your oven to 350°F with convection mode, or 400°F standard if convection isn’t available, to get an even roasting temperature for the squash and garlic.
  2. Prepare the squash: Wash and peel the butternut squash, then cut it lengthwise in half. Scoop out all the seeds and fibrous strands to create clean halves ready for roasting.
  3. Arrange for initial roasting: Place the squash halves cut side down on a baking sheet lined with parchment paper to prevent sticking and ensure even cooking.
  4. Prepare garlic for roasting: Take the whole head of garlic, leave it unpeeled, wrap it tightly in aluminum foil drizzled with a little olive oil, and place it on the same baking sheet as the squash.
  5. Begin roasting: Roast the butternut squash and garlic for 10 to 15 minutes, just enough to slightly soften the squash flesh without cooking it through.
  6. Make the seasoned oil: Meanwhile, mince the two garlic cloves and strip the thyme leaves from their stems. In a small bowl, combine minced garlic, fresh thyme, smoked paprika, olive oil, salt, and pepper to make a flavorful oil mixture.
  7. Slice the squash Hasselback style: Remove the squash from the oven and let it cool until easy to handle. Place two chopsticks or wooden spoons along each side as a guide, then carefully make thin fan cuts across the squash without cutting all the way through.
  8. Brush with seasoned oil: Generously brush the seasoned oil mixture over the surface and inside the cuts of the squash, infusing the flesh with vibrant flavors.
  9. Roast with nuts: Return the squash to the oven for 15 minutes, then sprinkle the chopped hazelnuts evenly over the top and roast for another 15 to 20 minutes until the squash is tender and golden.
  10. Prepare roasted garlic dip: Remove the roasted garlic from the foil, squeeze out the softened cloves into a small bowl, and mash together with the sour cream or Greek yogurt, lemon zest, salt, and pepper until smooth and creamy.
  11. Serve: Present the Hasselback butternut squash warm, accompanied by the roasted garlic dip on the side for a delicious and elegant meal or side dish.

Notes

  • You can substitute hazelnuts with pecans or walnuts for a different but equally delicious crunch.
  • If you prefer a tangier or dairy-free dip, try using plain vegan yogurt instead of sour cream or Greek yogurt.
  • Using chopsticks or wooden spoons ensures you don’t cut all the way through the squash, maintaining the Hasselback effect.
  • This dish pairs well with roasted meats or as a vegetarian main with a fresh green salad.
  • Adjust smoked paprika quantity to your desired level of smokiness and heat.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/roasted-hasselback-butternut-squash-with-garlic-yogurt-dip-recipe/