Hasselback Butternut Squash with Pecans & Pomegranate
Sweet, savory, and beautiful—this hasselback butternut squash recipe is a show-stopping centerpiece for Thanksgiving or any fall gathering.
Ingredients
Ingredients:
- 2 medium butternut squash halved and peeled
- 2 Tbsp maple syrup
- 1 tsp cinnamon
- ½ tsp smoked paprika
- 2 Tbsp vegetable broth for brushing
- ¼ cup pecans chopped
- ¼ cup pomegranate arils
- Fresh thyme for garnish
Instructions
Instructions:
- Preheat oven to 375°F (190°C). Carefully slice thin slits across each squash half (hasselback style), without cutting all the way through.
- Mix maple syrup, broth, cinnamon, and paprika. Brush generously over the squash.
- Roast for 40–45 minutes, brushing again halfway through, until tender and caramelized.
- Sprinkle with pecans, pomegranate, and thyme. Serve as a holiday-worthy side.
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