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Hasselback Butternut Squash with Walnut Gremolata

Prep Time5 mins
Cook Time50 mins
Total Time55 mins


Butternut Squash: 

  • 1 3-pound hasselback butternut squash 
  • 1 tablespoon olive oil 
  • Kosher salt 
  • Freshly ground pepper 
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander 
  • 3 tablespoons Countryside Creamery Sweet Cream Unsalted Butter thinly sliced 

Walnut Gremolata:

  • 1/4 cup Southern Grove Walnuts chopped finely
  • 2 tablespoons olive oil 
  • 2 tablespoons fresh Italian parsley 
  • 2 tablespoons finely grated Priano Parmesan cheese
  • Kosher salt 
  • Juice from 1/2 lemon
  • 1/4 teaspoon crushed red pepper 
  • Seeds from ½ pomegranate as garnish


To Roast the Butternut Squash:

  • Preheat oven to 425 degrees F. Trim the ends off the butternut squash and then slice the butternut squash in half; using a spoon, scoop out the seeds. Peel the butternut squash, using a vegetable peeler, until you reach the bright orange flesh. Transfer to a baking dish and drizzle both sides of squash with olive oil and sprinkle with salt and pepper. 
  • Place in the oven to roast for 20 minutes. Remove from the oven and carefully transfer to a cutting board. Allow the butternut squash to cool until it’s cool enough to handle, about 10 minutes. 
  • Using a sharp knife, make 1/4-inch slices, stopping before you slice completely through it. Repeat with the second half of butternut squash. 
  • Sprinkle top with the cumin and coriander. Top with a few thin slices of butter. And then transfer to the oven again for an additional 40 minutes.

To Make the Walnut Gremolata: 

  • To a bowl, add the walnuts, olive oil, Italian parsley, grated Parmesan, a few pinches of salt, lemon juice and crushed red pepper. Mix until combined. 

To Assemble the Hasselback Butternut Squash:

  • When the butternut squash is done, transfer to a serving dish. Spoon the gremolata on top and garnish with pomegranate seeds. Serve immediately. 


Serving: 6g