This vegan brown butter sage sauce-topped hasselback squash is ideal as a holiday main dish. Rich, sweet flavour that is affordable and simple for novice cooks!
Ingredients
- 2 medium-sized butternut squashes
- 2 tablespoons olive oil
- 2 tablespoons melted vegan butter
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 tablespoon fresh rosemary leaves (or 1 teaspoon dried rosemary)
- 1 teaspoon paprika
- Salt and pepper to taste
- Optional: Vegan parmesan or nutritional yeast for topping
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Wash the butternut squashes and cut off the ends. Carefully cut slits crosswise along the squash, making sure not to cut all the way through. The slits should be about 1/4 inch apart.
- In a small bowl, mix together the olive oil, melted vegan butter, minced garlic, fresh thyme, rosemary, paprika, salt, and pepper.
- Brush the seasoned oil mixture over the entire surface of each squash, making sure it gets into the slits.
- Place the squashes on the prepared baking sheet and cover them loosely with foil.
- Roast the squashes in the preheated oven for about 30 minutes.
- Remove the foil and continue roasting for another 15-20 minutes or until the squashes are tender and nicely browned.
- If desired, sprinkle vegan parmesan or nutritional yeast on top of the squashes before serving.
Nutrition Facts
- Calories: 200 kcal
- Total Fat: 12g
- Saturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 150mg
- Total Carbohydrates: 23g
- Dietary Fiber: 6g
- Sugars: 5g
- Protein: 2g
