A Different Take on Hasselback Potatoes

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 2 Butternut squash, medium
  • 1/2 tsp Chili flakes
  • 1 Leek, small
  • 8 sprigs Thyme, fresh

• Baking & Spices

  • 1 Sea salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 3 tbsp Butter, unsalted

Found on twoofakindcooks.com

Description

Ingredients

• 3 tablespoons unsalted butter, melted
• 3 tablespoons olive oil
• 2 medium butternut squash, peeled
• 1 small leek (white and light green parts only), halved lengthwise, thinly sliced and rinsed
• sea salt
• ½ teaspoon chili flakes
• 8 sprigs fresh thyme

Directions

• Preheat oven to 375 degrees.
• In a small bowl, combine the butter and olive oil. Brush some of the butter and olive oil mixture on the bottom and sides of a 9 tart pan with a removable bottom.
• Halve the butternut squash lengthwise and remove seeds and fibers. With a sharp knife or mandoline, cut the squash crosswise into ⅛-thick pieces.
• Arrange the squash pieces vertically, cut sides down, in the prepared tart pan, working in a spiral from the outside in to the center, overlapping the pieces.
• Stuff leek pieces between squash pieces. Sprinkle with salt and chili flakes.
• Brush top with remaining butter and olive oil mixture.
• Place the tart pan on a baking sheet. Transfer to the oven and bake for 75 minutes.
• Nestle thyme between squash and bake for an additional 30 minutes or until the squash is tender and the edges are crispy. Serve immediately or at room temperature.