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Hasselback Butternut Squash, Chestnuts and Pearl Onions:

Course Main Course
Author Student Chefs Carl Jaan Carbo and Bryan Lee Li from Pius X Career Centre

Ingredients

  • 1.6 lbs. (750g) butternut squash, peeled and sliced horizontally
  • 18 peeled, cooked chestnuts
  • 18 pearl onions peeled
  • ΒΌ cup + 3 tbsp (100 g) butter, melted
  • 2 tsp (10 g) molasses
  • 6 sprigs fresh thyme
  • 1 tsp (5 g) salt

Instructions

  • Cut butternut squash into 6 rectangles and make even-layered slits, making sure to not cut all the way through.
  • Place squash, chestnuts and pearl onions on parchment lined baking sheet with melted butter and thyme and roast in preheated oven for 15 minutes. Remove chestnuts and onions after 5 minutes.
  • Brush butternut squash with molasses and sprinkle with fresh thyme.