HASSELBACK ROAST BUTTERNUT SQUASH

For 4 portions

2 medium size butternut squashes

2 tbs olive oil

salt and pepper

4 cloves of garlic

8 leaves of dried or fresh sage, preferably pineapple flavored

4 dried bay leaves

zest and juice of one lemon

a big pinch of crushed peperoncino

Well, there is still time to make those for Thanksgiving. I saw some hasselbacked squashes in some magazines recently. Delicious way of squash preparation. Decided to make it, and definitely recommend it for you. Plenty of sage and bay leaf aroma. Glossy, a little bit hot and fruity. Yet another squash to be come a classic.

Wash the squashes. Halve them lengthwise and scoop out seeds with a large spoon. Using a peeler, remove the skin. Place the squash cut size down on a cutting board. Place two chopsticks along the squash.  With a sharp knife cut the squash into ¼ inch (o,5 cm slices) being careful not to cut the squash through. Carefully transfer the squash halves to the roasting pan. Underneath place the sage leaves and garlic cloves where the cavity was. Season with salt and pepper and tuck the bay leaves here and there between the scored slices. Dust the squashes with lemon zest and crushed peperoncino. Drizzle with olive oil and roast in 350 degrees F (180C) for about 30-45 minutes or until browned on the edges.

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