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Chocolate Orange Glazed Hasselback Butternut Squash

Recipe by: Diane Garber of – PCRM Food-for-Life Trainer



  1. Use a potato peeler to remove the outer skin of the butternut squash. Cut the squash lengthwise, remove seeds.
  2. Line a cookie sheet with either a silpat/silicone sheet/ or parchment paper. Place each half of the peeled, deseeded butternut squash so that the cut side is facing down on the lined cookie sheet.
  3. Make horizontal cuts in the squash – cut deeply, although do not cut all the way through, – cuts should be about 1/3 inch apart. Use a pastry brush to glaze the top of the squash with California Balsamic Chocolate Orange Balsamic. Use a light, second glaze to drip some of the Chocolate Orange Balsamic between a few of the slices.
  4. Roast this attractive squash for about 40 minutes at 375 degrees.
  5. Present on a platter surrounded by your favorite veggies, or present solo. – Cut into individual portions as desired and enjoy this delicious transformation to your favorite roasted Butternut Squash.
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