HASSELBACK BUTTERNUT SQUASH

hasselback butternut squash multip img 0 14de893f




HASSELBACK BUTTERNUT SQUASH

⁣+ GLUTEN FREE ⠀⠀⠀⠀
+ SOY FREE⠀⠀⠀⠀
+ OIL FREE ⠀⠀
+ REFINED SUGAR FREE

Ingredients:

1 large butternut squash, halved, seeds removed and peeled 

Marinade:
1 tsp garlic powder
1 tsp paprika powder
1 tsp onion powder
1 tsp dried oregano
1 tsp dried basil
1 tsp maple syrup
2 tbsp water
Salt, to taste (optional)

Sauce:
1 tomato, diced
1/2 onion, diced
2 tbsp of tomato paste
1/2 cup water (more if necessary)
1 tsp dried basil
Salt to taste (optional)

Instructions:

Preheat oven to 200°C.

Place the butternut squash, cut-side down, on a board and make thin, evenly spaced cuts at 5mm intervals, about two-thirds of the way through. Place in a bowl. Repeat with the other half.

Marinade:
Now in a separate bowl, add the water, garlic powder, paprika, oregano, basil, maple syrup, onion powder and salt (if desired) and mix well together and add to the butternut squash.

Place in a roasting pan. Bake in the oven, turning occasionally, for about 45 minutes – 1 hour.

Sauce :
Meanwhile place a skillet on medium-high heat. Add the diced onion and cook for 3 to 5 minutes, until golden and add a bit of water if needed. Now add the rest of the ingredients for the sauce and let it cook for a few minutes, then set aside.

Transfer the butternut gently to a plate, add the sauce and garnish with fresh parsley and serve with your favourite salad.

Sprinkle some love on top, take a deep breath and enjoy. ✨🌻

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