hasselback butternut squash

Brown Sugar Sage Hasselback Butternut Squash, a simple roasted butternut squash recipe cut “hasselback” and topped with browned butter, brown sugar, and sage. A perfect fall side dish!

Brown Sugar Sage Hasselback Butternut Squash

unsalted butter (or ½ cup vegan butter)

brown sugar

sage, thinly sliced + more for garnish

salt

black pepper

cinnamon

Preheat oven to 475. Place squash halves face...

Preheat oven to 475. Place squash halves face down on lightly oiled baking sheet and roast for 15 minutes (do not “hasselback” the squash yet).

Meanwhile, heat a medium-sized saucepan over medium-high heat....

Meanwhile, heat a medium-sized saucepan over medium-high heat. When pan is heated, add stick of butter and cook until it begins to brown and releases a nutty aroma, about 4 minutes.

Add brown sugar and cook until dissolved, about...

Add brown sugar and cook until dissolved, about 1.5-2 minutes more. Finally, add sage slices and fry in butter until they start to harden, about 1minutes. Remove pan from heat and pour butter through a strainer to remove sage.

Remove squash from oven and, using a thin...

Remove squash from oven and, using a thin paring knife, make small slits across the back of the squash, making sure to stop the cut about ¼ inch above the bottom. Top with browned sugar butter mixture and add back to oven for 15 minutes.

Cook for 30-45 minutes more, or until the...

Cook for 30-45 minutes more, or until the squash have released water and begin to brown, removing squash from oven to brush on more browned sugar butter every 15 minutes.

Remove squash from oven, let cool slightly, and...

Remove squash from oven, let cool slightly, and then transfer to serving platter. Top with the last of the browned sugar butter and the fried sage before serving.

This hasselback butternut squash makes a special side dish for the festive holidays. It&#039;s topped with a delicious bacon brown butter drizzle flavoured with garlic and rosemary. YUM!

Hasselback Butternut Squash with Bacon Brown Butter

butternut squash

garlic powder

rosemary

smoked pancetta (or smoked bacon, 140 grams)

garlic (finely sliced)

butter

rosemary (plus extra for garnish)

Preheat

Preheat oven to 200C/400F. Line a baking sheet or cast iron skillet with parchment paper.

Prepare

Trim the top and bottom of the butternut squash. Peel and cut in half lengthwise down the centre of the squash.

Hasselback

Lay two chopsticks either side of the butternut halves and use a sharp knife to cut ⅛ inch slices widthways along the butternut. Take your time and be careful, hold the butternut and chopsticks to the base of the squash with your non knife hand and ensure the slices are as vertical as possible.

Roast

In a small bowl, mix together the oil, garlic powder, finely chopped rosemary, salt and pepper. Use a pastry brush to brush this mixture over all over the “hasselback” squash halves. Place onto the prepared baking sheet or skillet and roast in the preheated oven for 45 minutes or until tender.

Hasselback butternut squash

When you’re almost ready to serve, add the pancetta cubes to a small pan (preferably a light coloured one so you can see when the butter browns) and cook over medium heat until golden and crispy and the fat has rendered out, about 6-8 minutes. With 2-3 minutes to go until the bacon is perfectly crispy, add the sliced garlic and cook until golden brown but not burnt. Remove the pancetta and garlic to a plate and cool.

Saute

Add the butter to the pan you cooked the pancetta in and brown: heat the butter over medium heat and whisk continuously until the butter begins to foam and darkens and smells nutty. Be very careful not to burn it! It changes very quickly when it does - so it is worth only focusing on this one thing whilst doing it. Add the pancetta and garlic to the brown butter with the chopped rosemary and cook for a further 10-30 seconds, it’ll foam up a bit. Drizzle this over the baked squash. Garnish with extra herbs and serve immediately.

Bacon brown butter

Hasselback Butternut Squash is brushed with Maple Miso Butter and roasted to perfection for a salty, umami-packed, slightly sweet side dish or vegetarian main dish, perfect for Thanksgiving or any occasion!

Hasselback Butternut Squash with Maple Miso Butter

butternut squashes (or 1 large)

olive oil

butter ()

maple syrup

miso

herbs and black pepper,

Preheat oven to 425 degrees F and drizzle a rimmed baking sheet with the olive oil (2 tablespoons). Peel the squash, cut in half lengthwise, and scoop the seeds out. Place the squash cut side down on the prepared baking sheet.

In a small microwave safe bowl, add the butter, maple syrup, and miso paste (2 tablespoons each). Microwave for 30 seconds - 1 minute, or until melted. Stir together. (Alternatively, do this in a small saucepan on the stovetop.)

Brush the tops of the squash with the maple miso butter. Roast at 425 degrees F for 10-15 minutes, until slightly softened.

Working one at a time, remove the squash to a cutting board and slice cross-wise, not all the way to the bottom, about ¼-inch apart. You can place wooden spoons or chopsticks along the sides of the squash to aid in making sure not to cut all the way through (see photo).

Place squash back on the baking sheet after slicing. Brush again with the miso butter and roast for 15 minutes at 425 degrees F. Brush again with the miso butter, and roast again for 15 minutes, or until squash is very tender. Brush one more time, and broil for 3-5 minutes, or until nice and browned on top.

Remove to a serving dish and garnish with herbs and black pepper, if desired. Drizzle with any remaining miso butter (you may need to warm it up a bit if it has thickened too much to pour). Serve. See notes for preparing ahead of time.

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