Recipe courtesy of Carla Hall

Hasselback Holiday Fruit and Vegetables

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  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 30 min
  • Yield: 8 to 10 servings
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  1. Preheat the oven to 425 degrees F.
  2. 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. 
  3. Roast until tender, 15 to 45 minutes, depending on the fruit or vegetable; delicata squash and apples may take 15 to 20 minutes.
  4. 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.
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