Hasselback Butternut Squash, Two Ways
User Reviews
5
Hasselback Butternut Squash, Two Ways
Description
The Hasselback Butternut Squash recipe involves halving and peeling the squash, then roasting it briefly until tender enough to slice. The squash halves are then sliced thinly about 1/8-inch apart without cutting through, creating a fan effect that roasts well and allows seasoning to penetrate. After the initial roast, the squash is drizzled with olive oil and seasoned either with a cinnamon-nutmeg-maple pecan mixture or a brown butter and sage mixture.
The maple pecan variation includes spices warming the natural sweetness of the squash, enhanced by the richness of butter and crunch of pecans. The brown butter sage option uses nutmeg combined with fresh and ground sage in browned butter, contributing an earthy, savory depth. The squash is roasted further to develop crisp edges and caramelized surfaces while maintaining tender layers inside.
Serving the Hasselback squash can be a side dish for autumn or winter meals where the sweet maple or savory herb flavors complement roasted meats or autumn vegetables. The spacing of slices allows for easy portioning and attractive presentation.
This recipe requires patience when slicing the squash carefully to avoid cutting through, and the use of a butter knife as a guide helps prevent over-slicing. Using high-quality spices and fresh sage improves flavor impact. The initial roast before slicing softens the squash to prevent tough cuts. Olive oil and seasoning both before and after slicing ensure full flavor distribution.
Ingredients
- 2 butternut squash similar in size
- 3 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper McCormick brand
maple pecan
- ½ teaspoon cinnamon McCormick ground
- ¼ teaspoon ground nutmeg brand McCormick
- ¼ cup maple syrup
- 2 tablespoons butter unsalted
- 3 tablespoons pecans chopped
brown butter sage
- ½ teaspoon sage ground, McCormick brand
- ¼ teaspoon ground nutmeg brand McCormick
- ½ cup butter unsalted
- sage a handful, fresh leaves
Instructions
- Preheat the oven to 400 degrees F.
- Slice the squash down the center lengthwise. Remove the seeds from the inside and peel the outside. Place the squash on a baking sheet, cut-side down, and rub them with olive oil. Sprinkle with salt and black pepper.
- Roast for 15 to 20 minutes, just until the squash is tender enough to slice into.
- Let the squash cool slightly until they are cool enough to manage. Place one squash on a baking sheet and lay a butter knife on each side. This will allow you to make slices in the squash without cutting the whole way through.
- Make tiny slices in the squash about 1/8 inch apart. This takes some time, but looks so pretty! Gently place the squash back on the baking sheet and repeat with the remaining squash.
- Drizzle the squash with olive oil again. Sprinkle two halves with the cinnamon and the nutmeg. Sprinkle the other two halves with the sage and nutmeg. Roast the squash for 20 minutes.
- While the squash is roasting this time, prepare your glazes. Place the butter, maple syrup and pecans in a saucepan over medium heat. Bring the mixture to a simmer, then turn off the heat and let it cool.
- To brown the butter, place butter in a small saucepan over medium heat and immediately begin whisking. Stir as it bubbles, and after 2 to 3 minutes or so you should see brown bits appear on the bottom of the pan. Remove from heat immediately and drop half of the sage leaves in.
- After 20 minutes, remove the squash. Drizzle two of the squash with half of the pecan mixture and the other two with half of the brown butter sage. Return to the oven and roast for another 20 to 30 minutes, or until the squash are fork tender.
- To serve, very carefully remove the squash from the baking sheet (I use spatulas!) and transfer them to a platter. Use the remaining glaze and sage butter on the squash to finish them off. Serve!
User Reviews
Overall Rating
5
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