Oven Roasted Butternut Squash Hasselback

Cut the butternut squash in half and remove the seeds. Make thin incisions across the length of the flesh.
Mix the melted butter with crushed garlic, rosemary, parsley, salt and pepper.
Beat the squash with this mixture by insisting that the butter penetrates well into the cuts.
Place the squash halves on a plate covered with sulfurized paper.
Bake for 45 minutes, until the squash is tender and slightly golden brown.
Sprinkle grated parmesan before serving if desired.
Prep time: 15 minutes
Cooking time: 45 minutes
Portions : 4