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Whoever came up with the concept of hasselback squash is a genius. I mean... hasselback apples and potatoes have been a thing, and are seriously... a thing.  The slits cut along the body of the fruit/veggie

Total time

50 minutes


  • 1 medium butternut or honeynut squash
  • 2 tbsp melted butter (divided)
  • pinch coarse salt
  • 2 tsp ground cinnamon (divided)
  • ½ tsp pure vanilla extract*
  • seeds from squash
  • 1 tsp olive oil ((divided))
  • pinch ground cinnamon
  • pinch coarse salt


  1. Preheat oven to 400 degrees. Peel butternut squash using a vegetable peeler, then slice in half lengthwise. Scoop seeds from squash using a spoon or melon baller. Reserve seeds. Place squash on a cutting board, outside facing up, with a straw or chopstick on either side of the squash. Cut slices into the squash, about ¼ inch apart, all the way across the squash. Repeat with other half of the squash. Place squash halves on a baking sheet. Brush 1 tablespoon butter on both halves of the squash. Sprinkle with coarse salt. Bake 15 minutes, until squash is slightly soft. Whisk 1 ½ teaspoons cinnamon and ½ teaspoon vanilla extract with the remaining tablespoon of butter. Brush mixture over the squash. Bake for an additional 25-30 minutes, until cooked through. In the meantime, rinse squash seeds with water and remove any flesh pieces. Dry seeds using a kitchen or paper towel. Heat olive oil in a small skillet. Add squash seeds and sprinkle with cinnamon and salt. Toast seeds, stirring frequently, until fragrant, about 2-3 minutes. Serve Hasselback squash with toasted seeds.



Contains allergens

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