Hasselback Butternut Squash with Thyme & Parmesan

Photography Tango | Food styling Nataly Simard | Prop styling Caroline Simon

  • Prep time 15 minutes
  • Total time 1 hour & 15 minutes
  • Portion size 6 servings
  • Credits : Canadian Living Magazine



Preheat oven to 350°F and line baking sheet with parchment paper. Cut squash in half lengthwise and remove seeds. Using peeler, peel squash halves. Place squash, cut side down, on prepared baking sheet. Without cutting all the way through, thinly slice squash at 1/8-inch intervals.

In small bowl, combine oil and garlic. Brush squash halves with oil mixture between slices. Sprinkle with thyme and Parmesan; season with salt and pepper. 

Loosely tent with foil and bake until tender, about 1 hour. Remove foil and broil until squash halves are golden, 2 to 3 minutes.

Test kitchen tip

Cooking time depends on the size of the squash. Check tenderness by piercing with fork after 30 minutes and adjust accordingly.

Nutritional facts PER each OF 6 SERVINGS

  • Calories 250
  • Total fat 19 g
  • Saturated fat 4 g
  • Cholesterol 10 mg
  • Sodium 250 mg
  • Total carbohydrate 16 g
  • Fibre 4 g
  • Sugars 3 g
  • Protein 4 g
  • Iron 1.0 mg
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Vegetarian Recipes

Hasselback Butternut Squash with Thyme & Parmesan