Caramelized Onion Hasselback Squash

You may have seen or tried hasselback potatoes, but how about hasselback butternut squash? Our recipe calls for a caramelized onion stuffing and browned butter topping for remarkably rich results.

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Caramelized Onion Hasselback Squash

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  • Makes: 6 servings
  • Prep: 45 mins
  • Roast: 30 mins 400°F

Caramelized Onion Hasselback Squash

Directions

  1. Preheat oven to 400 degrees F. Line a 15x10-inch baking pan with foil; coat foil with cooking spray.
  2. Place squash halves, flat sides down, in prepared pan. Brush with the melted butter and sprinkle with 1/2 tsp. salt and the pepper. Roast 10 minutes; cool. Cut squash crosswise at base of neck pieces, about 1/2 inch from edges of cavities.
  3. Place squash neck pieces, flat sides down, on a work surface. Arrange chopsticks or wooden spoons lengthwise on opposite sides of each neck piece. Cut squash crosswise into 1/4-inch slices, stopping when knife reaches chopsticks or spoon handles to prevent slicing all the way through.
  4. In a small bowl combine Gruyere cheese, Caramelized Onions, Browned Butter, fresh thyme.
  5. Stuff 1/4 cup of the onion mixture between squash slices.
  6. Stir crushed croutons and chicken broth into remaining onion mixture; divide between squash cavities.
  7. Return squash to pan and roast 20 to 30 minutes more or until tender. Top with additional thyme, if desired.

Browned Butter

Directions

  1. In a small saucepan heat butter over low heat until melted. Continue heating until butter turns a light golden brown.

Caramelized Onions

Directions

  1. In a large skillet, heat oil over medium-low heat. Add onion, salt and pepper. Cook, covered, for 13 to 15 minutes or until onions are tender, stirring occasionally. Uncover; cook and stir over medium-high heat for 3 to 5 minutes more or until golden.
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Nutrition Facts (Caramelized Onion Hasselback Squash)

  • Per serving:
  • 272 kcal ,
  • 16 g fat
  • (8 g sat. fat ,
  • 39 mg chol. ,
  • 28 g carb. ,
  • 4 g fiber ,
  • 6 g sugar ,
  • 8 g pro.
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