Hasselback Butternut Squash


Hasselback Butternut Squash roasted and topped with butter, coconut sugar, earth fed muscle witch's whey pumpkin spice protein and sprouted grain Ezekiel granola!

I'm getting a bit carried away with the hasselback-ing lately but I just couldn't help myself.  I saw Seasons & Suppers Maple Pecan Hasselback Butternut Squash on The Feed Feed and I had to check it out for myself.

The preparation and cook time on this is a bit longer than my usual recipes but sooo worth it.






  1. Preheat oven to 425 F.
  2. Get a baking sheet out and prepared.
  3. Cut the butternut squash in half (from stem to bottom).
  4. Scoop out the seeds, pulp, and throw out.
  5. Peel off skin and whitish layer to expose bright orange skin.
  6. Place in pan set in oven for 20 minutes.
  7. While waiting for that - prepare coconut sugar glaze - melt 2 TBSP butter, 1 TSP honey.  Once melted together add the 1 TBSP coconut sugar and 1/2 scoop of EFM Pumpkin Spice. 
  8. Remove squash from the oven.
  9. Using a sharp knife, cut slits in the squash, cutting only 3/4 of the way through.
  10. Return cut squash to baking sheet and brush it with melted glaze.
  11. Pour 1/2 cup of water in the pan, return to oven for 15 minutes @ 425. 
  12. Repeat step 11.
  13. After the second 15 minutes, remove the squash from the oven.  Grab Ezekiel granola and top squash & in between slits - add the final 1/4 cup of water to the pan and place back in for a final 10 minutes.