BEAUTY IN THE FRIDGE

Hasselback Butternut Squash With Maple Brown Butter

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hasselback butternut squash

Mike Garten

This stunning Hasselback Butternut Squash is not just a delicious Thanksgiving side dish. It’s practically a work of art, if art was slathered in sage-scented maple brown butter and basted every 10 minutes with—you guessed it—more butter. Roasted until tender and crisp-edged, it’s a dish to top all of the other veggies on the table (sorry, green bean recipes), and one your family will request year after year.

What makes it so good? Brown butter adds a nutty richness to the earthy vegetable, while maple syrup brings out its natural sweetness. A pinch of garlic and red chile add savory spice, while fresh sage offers an aromatic, herbal flavor that’ll make the whole house smell like the holidays.

Roasted butternut squash recipes may be no big deal, but using the hasselback technique totally takes things to a new level. The best part is—it’s actually pretty easy. Here’s how it’s done:

  1. Peel and halve your butternut squash, then scoop out the seeds. 
  2. Place a wooden spoon on each side of the squash, with the handles parallel. Using the spoons as a guide to keep you from slicing all the way through, cut slits about 1/4 inch apart down the rounded side.
  3. Stuff the slits with sage and sliced chile to infuse the butternut squash with even more flavor.

For more show-stealing winter squash recipes, check out our best Thanksgiving Vegetable Sides Dishes.

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Cal/Serv: 155

Yields: 8 servings

Prep Time: 0 hours 20 mins

Total Time: 1 hour 25 mins

Olive oil, for pan

4 tbsp.

unsalted butter, divided, at room temp

4

large sage leaves, chopped, plus small sage leaves for stuffing

1

clove garlic, pressed or finely grated

1 tbsp.

maple syrup, plus more for serving

Kosher salt and pepper

2

medium (about 2 lbs each) butternut squash

1

small red chile, thinly sliced

  1. Heat oven to 425°F and place oven rack in top third. Brush rimmed baking sheet with oil.
  2. Melt 2 tablespoons butter in small skillet on medium and cook gently, swirling pan until butter starts to turn golden brown. Add chopped sage and, as soon as butter is evenly browned, transfer to medium bowl and let cool slightly. Once cooled, mash remaining 2 tablespoons butter into browned butter to make paste, then add garlic, maple syrup and a pinch each of salt and pepper.
  3. Meanwhile, peel butternut squash and halve lengthwise, then scoop out and discard seeds. Hasselback the squash (see tip below): With sharp knife, make vertical cuts in rounded side of each squash half, 1/8 inch to 1/4 inch apart, being sure to stop at least 1/4 inch from bottom (do not cut all the way through). Place a few small sage leaves and chile slices in slits.
  4. Season squash with 1/2 teaspoon each salt and pepper and brush with some butter mixture. Roast, brushing with butter mixture every 10 min., until tender, 65 to 75 minutes. Serve drizzled with additional syrup if desired.

NUTRITIONAL INFORMATION (per serving): About 155 calories, 7 g fat (4 g saturated), 2 g protein, 145 mg sodium, 25 g carbohydrates, 4 g fiber

Did you make this recipe? Comment below!

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