Hasselback Butternut Squash

Created by @tarasvegantreats

There are so many wonderful ways to use butternut squash instead of blending into a soup, here they’ve been halved, peeled, scored & roasted with fresh parsley & garlic!


  • 1 butternut squash
  • 5g flat leaf parsley
  • 5 garlic cloves
  • Drizzle of olive oil
  • Sprinkle of sea salt


  • Half your squash lengthways with a sharp knife
  • Spoon out the seeds & stringy flesh
  • Turn onto flat side and peel away outer skin
  • Place onto baking dish that fits the squash snugly & slit repeatedly along the width, cutting almost all the way through
  • Drizzle generously with olive oil & sprinkle with sea salt
  • Roast for 25 mins at 200c
  • Remove from oven and sprinkle on thinly minced garlic, return to roast
  • for another15 mins until tender
  • Garnish with finely chopped parsley & enjoy!