Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Crispy Hasselback Butternut Squash
1 min read
Serving Amount
Ingredients
1 butternut squash
1⁄4 cup olive oil
1 tbsp maple syrup or honey
Salt and pepper to taste
3 tbsp fresh sage, divided, finely chopped
1⁄4 cup panko breadcrumbs
1⁄4 cup light mayonnaise
1 tsp garlic powder
3 tbsp lemon juice
1⁄4 cup parmesan cheese, grated
Instructions
Step 1
Preheat oven to 375 degrees F.
Step 2
Cut squash hasselback style: cut the squash in half longways and remove guts. Place wooden chopsticks on the sides of the squash and cut one-eighth-inch slices down to the chopsticks are reached, leaving the squash slices connected at the bottom.
Step 3
Mix olive oil, maple syrup or honey, salt, pepper and 1 tablespoon chopped sage. Brush onto butternut squash, saving half of the mixture.
Step 4
Let roast for 30 minutes, then brush again with olive oil mixture. Add panko breadcrumbs and roast for 20 more minutes.
Step 5
While the squash is roasting, combine light mayonnaise with garlic powder and lemon juice.
Step 6
Once squash is done, drizzle with mayonnaise mixture and top with grated parmesan cheese and the rest of the sage.
