Hasselback butternut squash with Garlic Aioli and Moroccan Inspired Chili Olives
Safiya | FeastwithSafiya
Baked Butternut Squash topped with Garlic Aioli & Moroccan inspired Chili Olives. The chili olives and garlic aioli truly take this simple baked butternut squash to the next level.
Dip, Main Course, Sauce, Side Dish, Snack
Hasselback Butternut Squash
Large Butternut Squash
Salt to taste
or to taste
Moroccan Chili Olives-Zaitool al-had
Pitted Green Olives
Harissa or Chili Garlic sauce
Extra Virgin Olive oil
Couple slices of Lemon
A generous squeeze of lemon juice
Black pepper powder
Salt to taste
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.
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