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About the Recipe: Using a Hasselback style, the herb flavors trickle down the squash adding extra flavor. The Salsa Verde drizzles a contrasting tangy citrus with just a touch of mint. It makes a beautiful dish to serve at a dinner party or for a special occasion.
Bake Squash: Place squash halves on greased baking pans, cut side down. Bake in preheated oven for 25 to 30 minutes or squash is al dente tender. Cool about 10 minutes
Prepare Salsa Verde: Place tomatillos, onion, jalapeno, cilantro, lemon and lime juice into food processor or blender. Pulse until salsa is fine chopped. Add almonds; pulse or puree to thicken the salsa; season with salt and ground black pepper to taste. Serve chilled or room temperature.
To Serve: Arrange spinach leaves on two platters; place squash skin side up on bed of spinach. Garnish with mini red peppers; sprinkle with sliced almonds. Serve with chilled Salsa Verde.
Serves: 8
pdf for Copy of Recipe – Hasselback Butternut Squash Roast
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