Hasselback Butternut Squash 照片檔

Halve the squash lengthways, scoop out the seeds, and discard. Sit one half, cut-side up, between two wooden spoon handles, and use a sharp knife to slice down the squash into 1/2cm-wide slices – the wooden handles will stop you cutting all the way through to the bottom of the squash so you end up with it hasselbacked. Repeat with the second half and sit on a baking sheet.