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Hasselback Sage Butternut Squash

Counting down to Thanksgiving and are you ready for a kind, healthy, and yummy holiday feast? Your fabulous Vegan Thanksgiving main dish awaits!

This gorgeous accordion butternut squash with sage leaves, chopped pecans and pomegranate seeds has everything it takes to be the showstopper on any holiday feast table - appetizing look, rich aroma, and warm and comforting taste. At the same time it’s soooo easy to make and requires so few ingredients! 


INGREDIENTS:


1 medium (about 2 lbs) butternut squash

10-15 fresh sage leaves

Olive oil

2 tbsp coco amino

1 tbsp Tamari/Soy sauce

Salt and Pepper



TO MAKE:

  • Preheat the oven to 400°F;
  • Peel and half the sqaush lengthwise, scoop out the seeds with a spoon;
  • Place a pair of old chopsticks on both sides of the squash half as cut guard to preven cutting all the way through, using a sharp knife, score rounded sides of squash halves crosswise, going till the chopsticks stop your knife;
  • Place a fresh sage leaves every 2-4 slices, then rub the squash with olive oil and a dash of ground black pepper;
  • Roast the squash for 25 minutes;
  • Meanwhile, wish together the coco amino, tamari and 2 tbsp of olive oil;
  • When the first 25 minutes is up, brush the squash with the sauce generously, then return to the oven for another 20 minutes, till the flesh is easily pierced through by a fork;
  • Sprinkle with pomegranate and chopped pecans (optional).

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