Hasselback Roasted Maple Butternut Squash and Hasselback Roasted Parmesan and Garlic Potatoes

I had seen photos of this idea floating around social media for a while so figured it was about time that I tried it out myself! So armed with a knife, some potatoes and a butternut squash I got to work one Sunday afternoon.

Hasselback Butternut Squash

I chose the flavours to try and compliment each vegetable. I love the sweetness of butternut squash so added some extra ‘maple syrup’ to really bring this out. I used Walden Farms pancake syrup as I didn’t have any ‘real’ syrup in the house, this has zero calories so an extra bonus. I get mine from Musclefood. But you could sub for the real thing if you want, just be wary that this will increase calorie content.

Walden Farms Pancake Syrup

Garlic, rosemary and parmesan are a tried and tested combination so I knew that it would work well here. I cheated and used a jarred seasoning from Sainsbury’s; it contained polenta which made the outside of the potatoes extra crispy.

Sainsbury's Roast Potato Seasoning

Both are great ideas for a different side dish this winter. Although they may a little bit longer prep time depending on how many you are doing, they are sure to make a statement when you bring them out at the dinner table!

Hasselback Roasted Maple Butternut Squash
1 butternut squash
10g Butter
10g Pancake syrup (or maple syrup)
Salt and Pepper
Low calorie cooking spray

Pre heat an oven to 200degrees, and prepare a baking tray with foil.

Hasselback Butternut Squash

Half your butternut squash length ways using a sharp knife and then scoop out the seeds from the middle. Peel away the skin and the outer white layer so you are just left with the bright orange flesh.

Hasselback Butternut Squash

Pop in the baking tray, spray with low cal spray and season. Then bake for about 20minutes.

After 20minutes the flesh of the squash should be soft enough to slice. Use a sharp knife and slice, making sure not to go all the way through the flesh. (Tip = put a wooden spoon alongside!)

Hasselback Butternut Squash

Melt the 10g of butter and mix wth syrup. Using a pastry brush, carefully coat the butternut squash. Put back into the oven for a further 15minutes.

Re-baste the squash with remaining mixture and then finish off for a further 15minutes.

Orange skin should be nice and blistered, plus it will smell amazing!!

Hasselback Butternut Squash

Hasselback Roasted Rosemary, Parmesan and Garlic Potatoes
Potatoes (waxy ones work best – Jersey royals would be the best and my favourite!)
Ready chopped garlic
Butter
Parmesan cheese (or any hard italian cheese)
Sainsbury’s Roast Potato seasoning
Salt and Pepper
Low calorie cooking spray

Pre heat oven to 200 degrees and prepare a baking tray.

Hasselback Parmesan and Garlic Potato

Depending on size of potato, place on a wooden spoon and slice through at intervals creating the hasselback effect.

Spray with low cal spray and season with S&P, and a sprinkle of the sainsbury seasoning, then pop into the oven for 30 minutes.

Hasselback Parmesan and Garlic Potato

Melt the butter and combine with cheese and garlic.

Take potatoes out of oven and spread mixture evenly amongst them, making sure to get some in between the slits.

Pop back into the oven for a further 30minutes or until potatoes are blistered and cooked through.

Hasselback Parmesan and Garlic Potato

I love this idea, and it definitely looks like something special on your dinner plate! Christmas Dinner inspiration for you!

Love Abi xxx

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