Curry Roasted Hasselback Squash

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I often roast squash with my Curry seasoning and add to a salad - that was the inspiration for this recipe. Fun, delicious and a show stopper - serve this tonight!


2 tablespoons Curry Seasoning
1 butternut squash half, peeled, seeded
3 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1 teaspoon black pepper
4 tablespoons unsalted butter, melted

Recipe Info

Difficulty Level: 
Prep Time: 
5 minutes
Cook Time: 
1 hour
Total Time: 
1 hour, 5 minutes
Serving size: 


1. Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper.
2. Add squash and brush with olive oil, Curry Seasoning and season with salt and pepper. Bake for 15 minutes.
3. Remove from oven. When cool enough to handle, lay a wooden spoon alongside squash. Cut through squash stopping when knife touches the spoon handle, into 1/8 inch slices from one end to the other. Return to oven.
4. After 15 minutes remove from oven and brush with 1/2 of melted butter, gently pushing layers apart if they need a nudge. Repeat with remaining butter in 15 minutes.
5. Gently transfer to serving platter. Serve warm.


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