This dish from France combines butternut squash, cheese, and pancetta. The preparation involves washing the squash skin to remove dirt and cutting the vegetable lengthwise to remove seeds. Slices of pancetta and thin pieces of Beaufort are inserted between the squash layers.[1]
After cooking, the dish is finished by pouring water into the pan and sprinkling pumpkin seeds on top. For a complete meal, the Butternut Hasselback is served alongside fried or rice. A specific tip suggests placing a Chinese baguette on each side of the squash to assist with slicing without cutting through the vegetable completely.[1]