Recipe courtesy of Carla Hall
Recipe courtesy of Carla Hall
Watch how to make this recipe.
Hasselback Holiday Fruit and Vegetables
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- Level: Easy
- Total: 1 hr 15 min
- Active: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 111
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 5 g
- Sugar
- 8 g
- Protein
- 2 g
- Cholesterol
- 1 mg
- Sodium
- 573 mg
- Level: Easy
- Total: 1 hr 15 min
- Active: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 111
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 5 g
- Sugar
- 8 g
- Protein
- 2 g
- Cholesterol
- 1 mg
- Sodium
- 573 mg
Ingredients
Directions
- Preheat the oven to 425 degrees F.
- Wash the exterior of the delicata squash and apples, then cut them in half from top to bottom; don't remove the skin. You can scoop out the center of the squash and apples to remove the seeds. Place a couple of chopsticks on a cutting board on either side of the halved squash/apple; this helps keep the knife from slicing all the way through so that the cuts create an accordion effect. Place the squash and apples on a sheet pan, brush the tops with olive oil or melted butter, and sprinkle with a little salt and/or spices. If you want to, you can also tuck fresh sage in between the cuts.
- Roast until tender, 15 to 45 minutes, depending on the fruit or vegetable; delicata squash and apples may take 15 to 20 minutes.
- Variations: Brush the apples with maple syrup or sprinkle with brown sugar, tuck fresh thyme leaves between the cuts, and sprinkle with vanilla sea salt after roasting.
