Vegan Hasselback Squash

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.