Oops I did it again. Told you I'd share a butternut recipe after I posted the butternut bunny, and then forgot. Oh well, better late than never and all that.
This hasselback squash recipe is so good, impressive, not hard, and different. What's not to like about that (unless you don't like butternut squash!)?
To make the slits in the squash you want to slice them pretty deep but not all the way thru - one trick to doing this is to lay a wooden spoon on either side of the (peeled and seeded) squash, then when you make the slits the spoon stops your knife from going all the way thru.
Rub the squash with olive oil and bake, cut side down, for 30 minutes at 375'.
Mix together some panko breadcrumbs, grated parmesan cheese, thyme, crushed red pepper, salt and pepper with a little bit of olive oil. I didn't measure but I'd guess 1/2 cup breadcrumbs, 2 big tablespoons parmesan, 1 teaspoon thyme, a pinch of crushed red pepper flakes, salt and pepper to taste, and 2 teaspoons of olive oil. You might need to make more of this mixture - I just winged it. Open the slices a bit to sort of fan them out, then press the breadcrumb mixture on top and in between the slices. Bake for another 20-30 minutes until the squash is tender when you pierce it with a fork, and the topping is golden and crunchy.
Click here for an equally good recipe for
Hasselback Potatoes.
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