I have always had a love of squash. Growing up I remember my grandma making it often with meals, my mom made it a bunch for us too. The past two years I have planted squash and watched them grow from little seedlings to beautiful yellow vegetables. The plants are big and leafy and underneath the squash happily grow. Like my mom and grandma, I love cooking up squash. These hasselback squash are easy to whip and totally delicious. [Hello, bacon!]
Last year the only thing that we were able to harvest from our garden was a few squash. It was our first time having a garden, so I was pretty pumped with that. We ended up eating squash for a few nights and I dreamed of a bigger garden with dozens of delicious fruits and vegetables.
I planted radishes, peas, cucumbers, zucchini, tomatoes, potatoes, bell peppers and jalapenos. I started most of them in K-cups and then transplanted them to the raised beds in the backyard. Everything was growing nicely for a few days, and then one of the dogs [cough Brewster cough] decided to dig in the raised garden and bury his bones.
Everything in the garden went ka-put. I added more seeds and some chicken wire around the bed to keep him out, but I guess the damage was done. Nothing is flourishing like it should be. Except the squash. We have two or three large plants with a bunch of yellow flowers in the planter in the backyard. I bet in a few weeks we will have our first crop of squash. And Ill whip up these hasselback squash for the family and dream of next years garden.
Hasselback Squash
Ingredients
- 3-5 medium squash
- 10-15 pats of butter [depends on how many notches you cut]
- shredded cheese
- 4 slices of bacon
- 2 tablespoons olive oil
- salt and pepper to taste
Instructions
- Preheat the oven to 350.
- Wash and dry the squash.
- Cut about 5 notches into each squash. (see notes)
- Place a pat of butter in to each notch, or every other notch in the squash.
- Place the squash on a cookie sheet, drizzle with olive oil and sprinkle salt and pepper on top.
- Bake for 15-20 minutes, or until your squash is soft.
- While the squash are baking, fry and crumble your bacon.
- Take the squash out of the oven and sprinkle with the cheese and bacon.
- Let cool and enjoy!
Notes
- To cut the notches, slice the squash like a piece of bread, without cutting all the way through. Then take your knife, put it back in the the slice and cut out a slight angle in the squash. This is where your pat of butter will go.
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Laura O| Petite Allergy Treats says
Love this idea! And everyone loves bacon, don’t they?! I’m thinking it needs some avocado love too!
Kelley says
Yes! Why didn’t I think of avocado? Yum!
Tessa says
This looks amazing! Been looking for some summer veggie recipes. Pinned!
Kelley says
Thanks Tessa! Hope you enjoy it 🙂
Raia says
This sounds like a great use for squash! I bet my kiddos would appreciate it. 😉 Thanks for sharing at Savoring Saturdays, Kelley. 🙂
Kelley says
Oh yes! Who wouldn’t love bacon and cheese?! lol
Eva@Whole Food Mom on a Budget says
This is AWESOME! Potatoes are just not that good for you to eat all the time. I would have never thought to use squash! You will be featured at Savoring Saturdays when it goes live at 7 pm tonight!
Kelley says
Awesome!! Ill be sure to stop by! Thanks Eva 🙂
john says
Sounds like this would be great on the grill!
Kelley says
Ohhh great idea! I bet they would be!
Garfie says
The Hasselbach Squash is a wonderful creation. I thoroughly enjoyed the dish. I made it exactly as written, as I do with any recipe of someone else’s I am trying the first time. If I changed things, then it isn’t the published recipe now, is it?
The garden squash flavor was bright and clean. The snap in the bite was pleasantly crisp as the squash was fresh picked from my garden. The bacon complemented the squash nicely. It did not over power the squash taste. However, the flavor profile was missing foundation.
The second time I made the dish, I did play with it. To fill up the “hole” in the flavor profile, I placed paper thin slices of sweet onion in each slit. Finding the dish a tad greasy, I backed off the margerine and used salted butter melting it first and brushed it in the slits. This add flavor and increased carmelization. I elimenated the olive oil altogether. I don’t care for the taste of olive oils readily available in US groceries. I did a light sprinkle of thyme so as not to loose the squash flavor. The cheese, I shredded and added it a few minutes before pulling from the oven. The real bacon bits I sprinkled on just before serving as garnish.
The taste was basicly the same but more complete. It only added 5 minutes on to prep for the onion and butter.
Kelly you recipe was delightful and my guests enjoyed it so much. The palette is a very individualized instrument. I enjoyed both version and loved your basic concept.
Chef Garfie
Kelley says
Thank you so much for the comment and the additions you made! They sound delicious – especially the onion! I will try it that way next time!