Autumn is here and along with the season of falling leaves comes an abundance of fresh fruits and veggies.
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen.
Hasselback Butternut Squash
Ingredients
- 1 butternut squash
- 1 Tablespoon olive oil
- 1/2 Tablespoon dried herbs (oregano, thyme, rosemary)
- Salt and pepper
Instructions
- Wash & poke the skin with a sharp knife in 10 spots
- Cover the squash with a paper towel soaked with water and place on a glass dish.
- Microwave for 10 minutes. Depending on the size of the squash you might need more or less time.
- Remove from microwave carefully, it might be hot! Let cool for a few minutes and peel.
- Cut the squash in half, from the stem to the other end, and remove the seeds with a soup spoon.
- Place half cut side down on a cutting board and slice 3/4 way down, every 1/4”, with a sharp knife. Make sure bottom stays intact.
- Drizzle olive oil, salt, and pepper.
- Place cut side down on a baking dish.
- Drizzle with more olive oil, and dried herbs (oregano, thyme, rosemary).
- Bake at 400F for 30 minutes or until the back is brownish. If it doesn’t brown, broil for 5 minutes to get a nice, charred effect.
- Spread pumpkin seeds on top before serving (optional)
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