My all time favourite way to enjoy butternut squash at the moment. This Hasselback Squash with a Parsley Caper Gremolata is absolutely bursting with flavour and so incredibly easy to make.
Why Hasselback Squash beats normal roasted?
Ok so normal roasted squash rocks. There’s no denying it. Roasting any vegetable is a winner for me but taking the extra minute to make squash into hasselback is so worth the effort.
Not only is it super pretty so looks impressive if you’re making it for a gathering but having all the slits in the top helps the amazing gremolata dressing soak into the squash more making the flavour incredible. I love this so much, i’ve made it twice this week already… and I promise it wasn’t because the first time failed!
How to make Hasselback Squash
Hasselback quash is super easy to make. Some people don’t peel it but I like to because I find squash skin a little hard and not so easy to digest. If using Hokkaido or Delicata squash then you can totally leave on the skin.
Slice the butternut squash in half lengthways, scoop out the seeds (you can roast these in a little oil and salt and enjoy them too) and place on a baking tray lined with greaseproof paper. Drizzle the squash in olive oil and salt and roast in the oven for 30 minutes.
After 30 minutes, remove from the oven and make incisions about 1/2 cm apart in the top of the squash (don’t go all the way through.) The reason I do this after part baking is so it’s easier to cut. Pop back in the oven and follow the instructions in the method below.
Can you make this recipe with any other pumpkin?
Absolutely. You can make this recipe with pumpkin instead of squash; Delicata, Queen Squash or Hokkaido are some of my favourites.
This Hasselback Squash with Parsley Caper Gremolata makes an awesome vegan side to any dinner. Pair with your favourite source of protein for a healthy, gluten free dinner.
Hasselback Squash with Parsley Caper Gremolata
- 2 medium butternut squash
- 1 tbsp extra virgin olive oil
- Good pinch of Pink Himalayan or sea salt
Parsley and Caper Gremolata
- 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)
- 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.