Hasselback Butternut Squash with Dorothy Lynch

Disclosure: This post is sponsored by Dorothy Lynch Dressing & Condiment. As always, all opinions expressed are 100% my own.

Right around the corner. 

The big turkey feast that is. 

I don’t know about you, but I am getting armed and ready. Yes, the turkey has been purchased, the dessert ingredients line the shelves, but what really makes Thanksgiving is the sides! 

Well, I have the ultimate side dish to share with y’all today. You might have heard of hasselback potatoes, BUT have you ever tried Hasselback Butternut Squash with Dorothy Lynch Dressing & Condiment? In today’s post I’m walking you through how to make this cozy, healthy side dish and I promise it will become a Thanksgiving fav!

What’s in the Hasselback Butternut Squash?

One of my favorite things about this side dish is it only takes a few ingredients to make. Get ready….in this recipe you’ll find:

– Butternut Squash

– Dorothy Lynch Dressing & Condiment

– Fresh Rosemary

– Chopped Pecans

Pretty simple, HUH? 

Steps to Make Hasselback Butternut Squash

1) Slice a butternut squash lengthwise. Next, use a spoon and scoop out the seeds.

2) Using a sharp peeler, peel off the butternut squash skin. Place the squash on a baking sheet to cook for about 15 minutes. 

3) Remove from oven and allow to cool. Take the butternut squash and lay one knife on the top of the squash and another on the bottom. Take your cutting knife and slice thinly, stopping where you hit the knives so you don’t slice through the bottom.

4) Brush Dorothy Lynch Dressing & Condiment all over the butternut squash. Cook for another 20 to 30 minutes.

5) Remove from oven and garnish with rosemary and chopped pecans! Serve and enjoy! 

Why Use Dorothy Lynch Dressing & Condiment?

What I love about Dorothy Lynch Dressing & Condiment (besides the flavor) is it’s so versatile and can be used as a salad dressing, dipping sauce for pizza or fresh vegetables and more! Plus, it’s also gluten-free! You can find it at many local grocery stores or online: http://www.dorothylynch.com

May I substitute Butternut Squash?

Absolutely! You can try sweet potatoes or regular potatoes! 

For more information and recipe inspiration make sure to check out http://www.dorothylynch.com. Also, don’t forget my previous Dorothy Lynch recipes!

These are all so delicious and amazing! 

– Chickpea Salad with Dorothy Lynch Grilled Chicken

– Dorothy Lynch Chicken Enchilada Nachos

– Dorothy Lynch Mac & Cheese

Print Recipe

Hasselback Butternut Squash with Dorothy Lynch

Yield: Serves 4

Prep Time: 15 minutes

Cook Time: 40 minutes

Ingredients:

  • 2 medium butternut squash
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 1 1/4 cups Dorothy Lynch Dressing & Condiment
  • 1/4 cup chopped fresh rosemary
  • 1/2 cup chopped pecans

Directions:

  1. Preheat oven to 400 degrees. Spray a large baking sheet with non-stick cooking spray. Slice a butternut squash lengthwise. Next, use a spoon and scoop out the seeds.
  2. Using a sharp peeler, peel off the butternut squash skin. Place the squash on a baking sheet (seed side down) to cook. Repeat process until all squash has been prepared. 
  3. Drizzle the tops of the butternut squash with olive oil, salt and pepper. Bake for about 15 minutes. 
  4. Remove from oven and allow to cool. Take the butternut squash and lay one knife on the top of the squash and another on the bottom. Take your cutting knife and slice thinly, stopping where you hit the knives so you don’t slice through the bottom.
  5. Brush Dorothy Lynch Dressing & Condiment all over the butternut squash. Cook for another 20 to 30 minutes or until golden brown.
  6. Remove from oven and garnish with rosemary and chopped pecans! Serve and enjoy! 
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This delicious recipe brought to you by The Curious Plate
https://thecuriousplate.com/hasselback-butternut-squash-with-dorothy-lynch/