Hasselback Butternut Squash
By Kristan Raines, @thebrokenbread
Images
Serves
2 - 4
Ingredients
- 1 medium butternut squash, about 2-3 lbs
- 1 tbs extra virgin olive oil
- Kosher salt
- Freshly cracked pepper
- 3 tbs butter
- 4 tbs maple syrup
- 2 tsp chili crisp
- 2 tsp rice vinegar
- ⅓ cup chopped pecans
- ¼ cup pomegranate seeds
- 3 tbs freshly chopped parsley
Procedure
Heat oven to 425° F. Peel the squash. Using a very sharp knife, cut the butternut squash in half lengthwise. Use a spoon to scoop out the seeds then transfer to a baking sheet.
Rub both halves of the butternut squash with olive oil and season generously with salt and pepper.
Put the squash cut side down on the baking sheet, then place on the center rack of the oven and roast for 20 minutes.
Remove the squash from the oven and carefully transfer to a cutting board. Working with one half at a time, place chop sticks or the handles of wooden spoons along both sides of the squash, and thinly slice the squash widthwise. Place back in the oven for 20 minutes.
Prepare the glaze. Add the butter, maple syrup, chili crisp, and vinegar to a small saucepan set over medium low heat. Whisk everything together and let simmer for a few minutes until the mixture thickens and is able to coat the back of a spoon. Remove from heat.
Remove the squash from the oven and brush with the glaze. Try to get some glaze in between the slices as much as possible. Place the squash back in the oven for 20-30 more minutes, glazing every 10 minutes, until cooked through and tender.
Remove the squash and brush with any remaining glaze. Carefully transfer both halves to a serving platter. Garnish with chopped pecans, pomegranate seeds, and some fresh parsley.
Rub both halves of the butternut squash with olive oil and season generously with salt and pepper.
Put the squash cut side down on the baking sheet, then place on the center rack of the oven and roast for 20 minutes.
Remove the squash from the oven and carefully transfer to a cutting board. Working with one half at a time, place chop sticks or the handles of wooden spoons along both sides of the squash, and thinly slice the squash widthwise. Place back in the oven for 20 minutes.
Prepare the glaze. Add the butter, maple syrup, chili crisp, and vinegar to a small saucepan set over medium low heat. Whisk everything together and let simmer for a few minutes until the mixture thickens and is able to coat the back of a spoon. Remove from heat.
Remove the squash from the oven and brush with the glaze. Try to get some glaze in between the slices as much as possible. Place the squash back in the oven for 20-30 more minutes, glazing every 10 minutes, until cooked through and tender.
Remove the squash and brush with any remaining glaze. Carefully transfer both halves to a serving platter. Garnish with chopped pecans, pomegranate seeds, and some fresh parsley.
Hasselback Butternut Squash
By Kristan Raines, @thebrokenbread
Serves
2 - 4
Ingredients
- 1 medium butternut squash, about 2-3 lbs
- 1 tbs extra virgin olive oil
- Kosher salt
- Freshly cracked pepper
- 3 tbs butter
- 4 tbs maple syrup
- 2 tsp chili crisp
- 2 tsp rice vinegar
- ⅓ cup chopped pecans
- ¼ cup pomegranate seeds
- 3 tbs freshly chopped parsley
Procedure
Heat oven to 425° F. Peel the squash. Using a very sharp knife, cut the butternut squash in half lengthwise. Use a spoon to scoop out the seeds then transfer to a baking sheet.
Rub both halves of the butternut squash with olive oil and season generously with salt and pepper.
Put the squash cut side down on the baking sheet, then place on the center rack of the oven and roast for 20 minutes.
Remove the squash from the oven and carefully transfer to a cutting board. Working with one half at a time, place chop sticks or the handles of wooden spoons along both sides of the squash, and thinly slice the squash widthwise. Place back in the oven for 20 minutes.
Prepare the glaze. Add the butter, maple syrup, chili crisp, and vinegar to a small saucepan set over medium low heat. Whisk everything together and let simmer for a few minutes until the mixture thickens and is able to coat the back of a spoon. Remove from heat.
Remove the squash from the oven and brush with the glaze. Try to get some glaze in between the slices as much as possible. Place the squash back in the oven for 20-30 more minutes, glazing every 10 minutes, until cooked through and tender.
Remove the squash and brush with any remaining glaze. Carefully transfer both halves to a serving platter. Garnish with chopped pecans, pomegranate seeds, and some fresh parsley.
Rub both halves of the butternut squash with olive oil and season generously with salt and pepper.
Put the squash cut side down on the baking sheet, then place on the center rack of the oven and roast for 20 minutes.
Remove the squash from the oven and carefully transfer to a cutting board. Working with one half at a time, place chop sticks or the handles of wooden spoons along both sides of the squash, and thinly slice the squash widthwise. Place back in the oven for 20 minutes.
Prepare the glaze. Add the butter, maple syrup, chili crisp, and vinegar to a small saucepan set over medium low heat. Whisk everything together and let simmer for a few minutes until the mixture thickens and is able to coat the back of a spoon. Remove from heat.
Remove the squash from the oven and brush with the glaze. Try to get some glaze in between the slices as much as possible. Place the squash back in the oven for 20-30 more minutes, glazing every 10 minutes, until cooked through and tender.
Remove the squash and brush with any remaining glaze. Carefully transfer both halves to a serving platter. Garnish with chopped pecans, pomegranate seeds, and some fresh parsley.