Recipes and Cooking Hasselback Squash Make butternut squash even more delicious by stuffing it with goat cheese or caramelized onions. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on August 24, 2022 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Roast Time: 30 mins Total Time: 40 mins Servings: 6 Jump to Nutrition Facts Ingredients Nonstick cooking spray 1 2.5 pound butternut squash, halved lengthwise, seeded, and peeled 2 tablespoon butter, melted ½ teaspoon kosher salt ¼ teaspoon black pepper Caramelized Onions 1 tablespoon olive oil 1 large sweet onion (such as Vidalia or Walla Walla), halved lengthwise and thinly sliced ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper Browned Butter 2 tablespoon butter Directions Preheat oven to 400ºF. Line a 15x10-inch baking pan with foil; coat foil with cooking spray. Place squash halves, flat sides down, in prepared pan. Brush with 1 Tbsp. of 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. 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. Return squash to pan and drizzle with remaining 1 Tbsp. melted butter. Roast 20 to 30 minutes more or until tender. Caramelized Onions 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. Browned Butter In a small saucepan heat butter over low heat until melted. Continue heating until butter turns a light golden brown. Browned Butter and Caramelized Onion Butternut Prepare as directed through Step 3. In a small bowl combine 3/4 cup EACH shredded Gruyère cheese and Caramelized Onions, 2 Tbsp. Browned Butter, and 1 Tbsp. snipped fresh thyme. Omit goat cheese, walnuts, and sage. Stuff 1/4 cup of the onion mixture between squash slices. Stir 1 cup croutons and 1/4 cup chicken broth into remaining onion mixture; divide between squash cavities. Continue as directed, except omit glaze and, if desired, top with additional thyme.Nutrition analysis per serving: 272 calories, 8 g protein, 28 g carbohydrate, 16 g total fat (8 g sat. fat), 39 mg cholesterol, 4 g fiber, 6 g total sugar, 329% Vitamin A, 56% Vitamin C, 398 mg sodium, 27% calcium, 9% iron Pomegranate-Goat Cheese Butternut Prepare as directed through Step 3. In a small bowl combine 1 cup (4 oz.) finely chopped goat's milk cheese cubes, 3/4 cup finely chopped walnuts, and 2 tsp. finely snipped fresh sage. Stuff 1/4 cup of the mixture between squash slices. Divide remaining mixture between squash cavities. Return squash to pan and drizzle with additional melted butter. Roast 20 to 30 minutes more. Meanwhile, for glaze, in a small saucepan bring 1 cup pomegranate juice, 1 Tbsp. sugar, and 1/8 tsp. salt to boiling; reduce heat. Simmer, uncovered, 15 minutes or until reduced to 3 Tbsp. Stir in 1 tsp. finely snipped fresh sage; cool (glaze will thicken as it cools). Top squash with 1/4 cup pomegranate seeds and drizzle with glaze. If desired, top with additional sage.Nutrition analysis per serving: 325 calories, 10 g protein, 30 g carbohydrate, 21 g total fat (8 g sat. fat), 30 mg cholesterol, 5 g fiber, 10 pro. Rate it Print Nutrition Facts (per serving) Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 % Daily Value * Vitamin C 29.8mg 149% Folate, total 62.7mcg Vitamin B-12 0mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.