This Hasselback Butternut Squash with Garlic Aioli and Moroccan inspired Chili Olives truly tasted phenomenal. I developed this recipe to participate in contest hosted by FeedFeed and Pearls Olives and made it to the list of finalists. I didn't win the competition but this recipe was featured on Pearls Olives Instagram.
Hasselback Butternut Squash
Hasselbacking is slicing a vegetable but not quite all the way through in thin layers. Then stuffing or topping it with varieties of different condiments to flavor it. It's such a great a way to create more surface area for condiments. The seasoning and sauces slide right into that gorgeous vegetable to make it more delicious.
What's in This Recipe?
Truly simple recipe made with a handful of ingredients.
- Butternut Squash- I find large butternut squash perfect for a meal for two. One half is pretty much enough to fill you up without adding extra calories.
Moroccan Chili Olives-Zaitoon Al-Had
I had Zaitoon Al-Had in Morocco. I still can't forget how delicious those olives tasted! Perfectly tangy and sour with the right amount of heat. I was sad that I didn't get a chance to bring those olives home. Therefore, I had to come up with a recipe inspired by them. If you have a recipe for an authentic Zaitoon Al-Had, feel free to leave me a link in the comment box. I would love to try it.
- Green Olives
- Harissa or Chili Garlic sauce
- Extra Virgin Olive oil
- Cumin Powder
- Lemon slices
Garlic Aioli
- Sour cream
- Mayonnaise
- Garlic
- Lemon juice
- Parsley
- Salt & Pepper
Recipes to Serve Butternut Squash with:
I have got a few wonderful Indian condiment recipes to try with roasted Butternut Squash.
Kitchen Tools You’ll Need:
Hasselback butternut squash with Garlic Aioli and Moroccan Inspired Chili Olives
Ingredients
Hasselback Butternut Squash
- 1 Large Butternut Squash
- 2 Tablespoons Olive oil
- Salt to taste
- ¼ teaspoon Black Pepper or to taste
Moroccan Chili Olives-Zaitool al-had
- 1 cup Pitted Green Olives
- 1 Tablespoon Harissa or Chili Garlic sauce
- 1 Tablespoon Extra Virgin Olive oil
- ½ teaspoon Cumin Powder
- Couple slices of Lemon
- Pinch of Salt
Garlic Aioli
- ½ cup Sour cream
- ¼ cup Mayonnaise
- 4-5 cloves of Garlic
- A generous squeeze of lemon juice
- 2 Tablespoons Parsley
- ⅛ teaspoon Black pepper powder
- Salt to taste
Instructions
- Preheat the oven to 400 F and lightly spray the baking sheet with oil.
- Combine all the ingredients for Chili Olives in a medium prep bowl. Cover and set it aside.
- Also prepare Garlic Aioli in meantime. Blend all the ingredients for garlic aioli in the blender or a food processor until smooth. Take aioli out in a bowl. Cover and refrigerate until ready to use.
- Wash and dry Butternut Squash. Poke the squash with a knife a few times and microwave it for 4 minutes. Let it cool down completely then cut the tip and top. Peel the squash with a peeler.
- Make sure to peel off all the white layer of the squash until you start to see the orange layer. Cut the squash down the center lengthwise and remove the seeds from the core.
- Place the squash core side down on the baking sheet. Drizzle the oil and season it with salt and pepper. Roast it in the oven for 20 minutes.
- Remove the squash from the Oven. Let the squash cool slightly until the squash is cool enough to create cuts. Create about ⅛ inch thin slices in the squash.
- Drizzle a little oil and roast the squash for addition 20-25 minutes at 400 F.
- Transfer the Squash on a serving plate. Top the baked Butternut Squash with Chili Olives, Garlic aioli and garnish with chopped parsley.
- Enjoy!
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