A stunning and seasonal side dish, the hasselback squash with parsley. Are you familiar with the famous hasselback or accordion potatoes? Well, you can also use other vegetables, like sweet potatoes, squash, cauliflower, whatever your culinary imagination suggests. This is basically an accordion squash.
In this case, I flavored the butternut squash with a generous bunch of parsley. And parsley is indeed the star herb of this month. Certainly, parsley is a wild plant rich in antioxidants, although we know it’s best not to overdo it since parsley can cause liver problems. But it doesn’t happen if we enrich our dishes with a few leaves of parsley so rich in vitamin C and lots and lots of vitamin A.
Why is this way of slicing potatoes called Hasselback? They come from a Swedish restaurant called Hasselbacken, where they prepared thinly sliced accordion potatoes with butter and baked them, so they remained soft inside and crunchy outside.
I used a butternut squash, although it works great with the violina squash, peeled, sliced in a way that the bottom part remains attached, and then drizzled with a sweet and sour sauce and finally a generous tablespoon of chopped parsley.
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If you want to see more recipes with parsley, take a look at:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for the Hasselback Squash
- butternut squash
- 1 bunch parsley
- 2 tablespoons extra virgin olive oil (garlic-infused)
- 4 tablespoons sauce (lemon ponzu)
- 2 tablespoons rice malt
- 1 pinch pepper
- 1 pinch unrefined sea salt
- 1 tablespoon dried herbs (assorted)
Steps to Prepare the Hasselback Squash
Wash the squash well, peel it with a peeler, and cut it lengthwise to have two halves. Scoop out the seeds inside.
Place it with the hollow side down and slice into 0.4-inch slices without cutting all the way through.
Transfer it to a baking dish, make an emulsion with ponzu sauce, rice malt, oil and garlic, and a pinch of salt. Brush the entire squash ensuring the sauce gets between the slices. Sprinkle with dried herbs, bake for 40 minutes until tender.
Remove from the oven, drizzle with the remaining sauce, sprinkle with plenty of chopped parsley, and serve.
Also, check out the recipes with parsley from:
Elisa: Venetian Green Sauce
Miria: Tagliatelle with Parsley and Anchovies
Tiziana: Yassa Chicken
Timo e Lenticchie Tips
If you don’t have ponzu sauce, you can make it yourself following the instructions, it’s a useful sweet and sour in the kitchen. If you don’t like garlic, add chives. Be sure the squash is sweet and flavorful, as sometimes they can be quite bland. You can also simply bake sliced squash with this sauce and plenty of herbs. If you prefer spicy, add paprika or chili.
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