Easy Hasselback Butternut Squash Recipe | Holiday Side Dish

Who knew butternut squash could glow up like this? ✨ Hasselback style, brushed with garlic herb butter, baked until tender, then served over a creamy tahini yogurt sauce🤤 Ingredients: 1 butternut squash Olive oil 2 tbsp garlic herb butter 1 clove garlic, crushed For the yogurt tahini sauce: 1 cup yogurt 3 tbsp tahini 2 tbsp lemon juice Salt & pepper For garnish: Pomegranate seeds Fresh parsley, chopped Instructions: Preheat oven to 425°F (220°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Place in a baking dish, drizzle with olive oil, season with salt and pepper, brush well, and bake for 15 minutes. Remove squash and transfer to a parchment-lined baking sheet. Place wooden spoons (or chopsticks) on either side of the squash halves, then slice thinly across, being careful not to cut all the way through. Melt the garlic herb butter with a drizzle of olive oil and the crushed garlic. Brush half of this mixture over the squash and bake for 30 minutes. Brush with the remaining butter mixture and bake another 15–20 minutes, or until fork tender. While it bakes, prepare the sauce: mix yogurt, tahini, lemon juice, salt, and pepper until smooth. Spread the yogurt sauce on a serving platter, top with the roasted hasselback butternut squash, and garnish with pomegranate seeds and parsley.