Hasselback Butternut Squash


1 Butternut Squash
1 Tbsp Fresh Sage
1 Tbsp Fresh Rosemary 
2 Garlic Cloves
4 Bay Leaves
2 Tbsp Olive Oil
Salt and Pepper (to taste)


  1. Wash and peel the butternut squash.
  2. Cut in half, remove the seeds and score the back of the squash with a sharp knife.
  3. Line a baking tray with greaseproof paper, dress the squash with all the ingredients and bake for 1 hour at 180°C.


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