Hasselback Butternut with Gorgonzola and Sage by @simonauscher

1h5

2 servings

🎃

1

Butternut squash

🫒

30 ml

Olive oil

🧀

60 g

Gorgonzola

🌿

12

Sage leaves

🧂

1.5 g

Salt

⚫

0.3 g

Pepper

  1. Preheat

    Preheat the oven to 200°C / 400°F.

  2. Cut
    • butternut squash

    Cut the butternut squash in half lengthwise using a sharp chef's knife.

  3. Place
    • butternut squash

    Place each squash half cut-side down on the cutting board, with the rounded side facing up.

  4. Cut
    • butternut squash

    Cut thin crosswise slits about 2 mm apart along each squash half, leaving the slices attached at the base.

  5. Transfer
    • butternut squash

    Transfer the scored squash halves to the baking dish with the cut sides facing down.

  6. Brush
    • butternut squash
    • olive oil

    Brush the squash with all 30 ml / 2 tbsp olive oil.

  7. Season
    • salt
    • Butternut squash

    Season the oiled squash with the salt and black pepper.

  8. Roast
    • butternut squash

    Roast the squash for 40 minutes at 200°C / 400°F, until it begins to soften and caramelize.

  9. Step
    • butternut squash
    • Gorgonzola cheese

    Remove the baking dish from the oven and tuck the Gorgonzola cheese pieces between the squash slices.

  10. Insert
    • fresh sage leaves
    • Butternut squash

    Insert the fresh sage leaves between the squash slices and around the cheese.

  11. Return
    • butternut squash
    • Gorgonzola cheese
    • fresh sage leaves

    Return the squash to the oven and bake for 10 to 15 minutes, until the Gorgonzola has melted and lightly browned.

  12. Serve
    • butternut squash
    • Gorgonzola cheese
    • fresh sage leaves

    Serve hot as a main dish or side dish, optionally alongside a green salad and potatoes.

Hasselback Butternut with Gorgonzola and Sage by @simonauscher

1h5

2 servings

🎃

1

Butternut squash

🫒

30 ml

Olive oil

🧀

60 g

Gorgonzola

🌿

12

Sage leaves

🧂

1.5 g

Salt

⚫

0.3 g

Pepper

Preparation Steps

  1. Step 1/12

    Preheat the oven to 200°C / 400°F.

  2. Step 2/12

    Cut the butternut squash in half lengthwise using a sharp chef's knife.

    🎃butternut squash
    🔪sharp chef's knife
    🪵cutting board

  3. Step 3/12

    Place each squash half cut-side down on the cutting board, with the rounded side facing up.

    🎃butternut squash
    🪵cutting board

  4. Step 4/12

    Cut thin crosswise slits about 2 mm apart along each squash half, leaving the slices attached at the base.

    🎃butternut squash
    🔪sharp chef's knife
    🪵cutting board

  5. Step 5/12

    Transfer the scored squash halves to the baking dish with the cut sides facing down.

    🎃butternut squash
    🍳baking dish

  6. Step 6/12

    Brush the squash with all 30 ml / 2 tbsp olive oil.

    🎃butternut squash
    🫒olive oil
    🖌️pastry brush
    🥄measuring spoon

  7. Step 7/12

    Season the oiled squash with the salt and black pepper.

    🧂salt
    ⚫black pepper

  8. Step 8/12

    Roast the squash for 40 minutes at 200°C / 400°F, until it begins to soften and caramelize.

    🎃butternut squash
    🍳baking dish

  9. Step 9/12

    Remove the baking dish from the oven and tuck the Gorgonzola cheese pieces between the squash slices.

    🎃butternut squash
    🧀Gorgonzola cheese
    🍳baking dish

  10. Step 10/12

    Insert the fresh sage leaves between the squash slices and around the cheese.

    🌿fresh sage leaves
    🍳baking dish

  11. Step 11/12

    Return the squash to the oven and bake for 10 to 15 minutes, until the Gorgonzola has melted and lightly browned.

    🎃butternut squash
    🧀Gorgonzola cheese
    🌿fresh sage leaves
    🍳baking dish

  12. Step 12/12

    Serve hot as a main dish or side dish, optionally alongside a green salad and potatoes.

    🎃butternut squash
    🧀Gorgonzola cheese
    🌿fresh sage leaves

Composition

Ingredients

Types

Vegetables, Fats and Oils, Seasonings

Ingredients

Butternut squash, Olive oil, Gorgonzola, Sage leaves, Salt, Pepper

Notes

Sage leaves (amount not given), Salt (to taste), Pepper (to taste)

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian, Gluten-free

Calories

250 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 31g, Dietary fiber: 6g, Fat: 13g, Saturated fat: 5g, Sugars: 7g

Nutritional Information

Minerals

Potassium: 680mg, Calcium: 180mg, Iron: 1.2mg, Sodium: 400mg

Vitamins

Vitamin A: 800mcg RAE, Vitamin C: 28mg, Vitamin K: 20mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

50 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

sharp chef's knife, cutting board, baking dish, pastry brush, measuring spoon

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Side Dish

Occasions

Dinner, Autumn, Winter, Holiday meal

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

French, Italian

Geographic

France, Europe

Various

Aspect

Texture

Tender, Creamy, Caramelized, Melted, Soft

Flavors

Sweet, Savory, Tangy, Earthy, Herbaceous, Rich

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer because the recipe contains cheese), fridge : 3 days (Cool completely before storing,Store in an airtight container at or below 4°C / 40°F,Reheat in the oven until hot throughout), freezer : 2 months (Freeze in an airtight freezer-safe container,Thaw overnight in the refrigerator,Texture of the roasted squash and cheese may become softer after freezing)