Hasselback Butternut Squash with Walnut Gremolata
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender sliced butternut squash roasted until sweet and caramelized, topped with a crunchy walnut gremolata and tart pomegranate. An impressive Thanksgiving side that looks fancy but is easy to make.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 3-pound hasselback butternut squash
- 1 tablespoon olive oil
- Kosher salt
- Freshly ground pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 3 tablespoons Countryside Creamery Sweet Cream Unsalted Butter (thinly sliced )
- 1/4 cup Southern Grove Walnuts (chopped finely)
- 2 tablespoons olive oil
- 2 tablespoons fresh Italian parsley
- 2 tablespoons finely grated Priano Parmesan cheese
- Juice from 1/2 lemon
- 1/4 teaspoon crushed red pepper
- Seeds from ½ pomegranate (as garnish)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 50m
- Sodium
- 298mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 842mg
- Calcium
- 76mg
- Iron
- 0.92mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 298MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.