Hasselback Squash with Candied Walnuts and Pomegranate
/
INGREDIENTS
2 medium butternut squash
2 tablespoons olive oil
Salt and pepper, to taste
½ cup Mariani Walnuts, finely chopped
1 tablespoon butter
3 tablespoons brown sugar
¼ cup pomegranate seeds
INSTRUCTIONS
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Cut the squash in half lengthwise. Scoop out the seeds, then use a vegetable peeler to peel off the skin
Brush both sides of the squash with olive oil and sprinkle on some salt and pepper.
Place the squash cut side down on the baking sheet and bake for 15 minutes.
When the squash is finished baking, let it cool for 5-10 minutes. Then use a sharp knife to cut the hasselback slits. The slits should be ¼-inch to ⅛-inch apart. Be careful not to slice the squash all the way through, there should be about ½ inch at the bottom left uncut.
Place the squash halves back in the oven and bake for another 20 minutes.
While the squash is baking, prepare the candied walnuts. Place the walnuts, butter, and sugar in a small saucepan over medium heat. Mix over heat for 5-7 minutes, until the butter and sugar are both melted and the walnuts are coated.
Once the squash comes out of the oven, spoon the candied walnut mixture on top and sprinkle on the pomegranate seeds.