It is now officially Fall – wooo hooo!!! In order to ring in Fall the proper way, I have to bring out the squash. Actually, I really didn’t appreciate squash until a few years ago . Before then, I thought the idea of it was pretty weird but when I finally indulged in a oven-baked squash recipe … it was love at first bite. Today, I am going to share my most recent squash recipe – Rosemary Garlic Roasted Squash.

I was super happy when I entered the grocery store to see that the squash was on sale – I have paid ridiculous amounts of money for squash out of season. After purchasing a few varieties of squash, I went on Pinterest in order to get some inspiration and that is when my eyes were open to the world of hasselback squash – whaaaaaaa??? Admittedly, I love hasselback potatoes – but squash?? I just had to try it out. Many of the recipes call for some non-veg ingredients so I figured I would create my own vegan recipe and that is when the Rosemary Garlic Roasted Squash was born.

This dish is perfect dish for a festive dinner and also easy enough to whip up on a weekday. Although, it will need a little TLC while roasting (you will have to re-glaze it every few minutes for optimum flavour), it really is an effortlessly delicious dish!

Let’s get to the recipe!!

Print Rosemary Garlic Roasted Squash

Ingredients 1 Butternut Squash

1 tbsp Oil

2 tbsp Butter vegan

2 tbsp Dried Rosemary Leaves

2-3 Garlic Cloves minced

Salt and Pepper to taste

Water Instructions Preheat oven to 425 - make sure to place rack in top third of oven. Halve squash by cutting lengthwise. Scoop out seeds and remove skin (deep enough to reveal the bright orange flesh) using a peeler. Try to keep as even as possible - it will make the slicing easier later. Place both squash halves cut side down on a roasting pan and bake for 15-20 minutes; remove from oven and let cool for about 5 minutes. You may choose to glaze the squash with some oil, salt, and pepper at this time but I don't find a huge difference if you skip that step and so I just placed the squash in bare. Combine the glaze (melted butter, oil, rosemary, minced garlic, salt, and pepper) and mix together in a small bowl. Remove the squash halves and allow to cool slightly. Slice the squash slices in a hasselback style - cutting thin slices almost, but not all the way through. Brush the squash with about 1/3 of the glaze mixture. Coat well and try to get between the slices for optimal flavour. Pour 1/4 cup water in to bottom of pan and return the squash to the oven (still at 425) for 10 minutes. After the squash has been in the oven for 10 minutes, remove from oven, glaze with another 1/3 of the mixture and add another 1/4 cup of water to the pan. Return to oven for another 10 minutes. You are going to repeat this step one more time for a total of 30 minutes and 3 glazes.

Remove from oven for the final time. You can spoon some of the excess pan juices over the squash, sprinkle with herbs, and enjoy!

I don’t know about you guys, but I have been worrying about “Holiday Dishes” since the summer time – no joke. This will be my first meatless Thanksgiving and Christmas holiday season and so creating dishes like this Rosemary Garlic Roasted Squash makes me sooo very happy!!!!

I hope you enjoy this dish as much as I do! Happy Fall!

♥

