BUTTERNUT SQUASH HASSELBACK RECIPES
HASSELBACK BUTTERNUT SQUASH RECIPE: HOW TO MAKE IT
Squash makes the perfect holiday side dish, especially when it's Hasselback butternut squash! The thin slits cut into each half allow the butter, maple syrup, brown sugar and ground chipotle mixture to get in every single nook and cranny. This is one side that everyone at your holiday table will be excited to gobble up! —Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Side Dishes
Total Time 01 hours 05 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Peel squash. Cut lengthwise in half; remove and discard seeds. Place squash, cut side down, in a 13x9-in. baking pan or shallow roasting pan. Drizzle with oil and sprinkle with salt. Bake, uncovered, 20 minutes. Let cool 15 minutes., Cut squash crosswise into 1/8-in. slices, leaving them intact at the bottom. Combine next 4 ingredients; brush over squash. Bake until tender, 30-40 minutes longer. If desired, top with fried sage leaves.
Nutrition Facts : Calories 236 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 127mg sodium, CarbohydrateContent 42g carbohydrate (14g sugars, FiberContent 10g fiber), ProteinContent 3g protein.
SWEET AND SAVORY HASSELBACK BUTTERNUT SQUASH RECIPE ...
The glaze creates a smoky caramelized topping, and the cranberries and pistachios add tartness and crunch. My 10-year-old walked in as I pulled this from the oven for the first time and announced, 'that's beautiful!' It's just as amazing in flavor, and it makes a gorgeous, elegant side.
Provided by Angela Sackett Superhotmama
Categories Side Dish Vegetables Squash
Total Time 1 hours 10 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Rub oil over squash and season with salt. Place on a rimmed baking sheet and add water.
- Bake in the preheated oven until softened, about 20 minutes.
- Meanwhile, combine butter, honey, cinnamon, garlic, oregano leaves, orange peel, and paprika in a small saucepan over medium heat. Heat sauce until combined, 1 to 3 minutes.
- Remove squash from oven and reduce heat to 400 degrees F (200 degrees C). Allow squash to cool for 5 minutes.
- Slice squash partway through vertically, leaving the bottom portion attached. Drizzle with 1/2 the sauce. Return to the hot oven and bake 10 minutes more.
- Remove from the oven and press gently on the squash to separate slices. Drizzle 1/2 of the remaining sauce on top and return to the hot oven. Bake 10 more minutes.
- Remove from oven and tuck oregano sprigs between slices or lay on top. Sprinkle with cranberries and pistachios and drizzle with remaining glaze.
- Bake in the hot oven 10 minutes more.
Nutrition Facts : Calories 426.1 calories, CarbohydrateContent 68 g, CholesterolContent 30.5 mg, FatContent 19 g, FiberContent 9.3 g, ProteinContent 5.5 g, SaturatedFatContent 8.3 g, SodiumContent 421.8 mg, SugarContent 30.5 g
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HASSELBACK BUTTERNUT SQUASH RECIPE | COOKING LIGHT
The key to the hasselback technique is cutting exceptionally thin slices through the tops of the squash. If you do it right, it’ll resemble an accordion. (The smaller the squash, the easier it is to slice.) Although most butternut squash recipes call for you to peel the skin, we simply adore it here. Under the heat, the peel transforms into snappy crisps, serving as a beautiful contrast to its tender, buttery insides. Browned butter spiked with rosemary and garlic seeps deep within the cracks, permeating the squash with irresistible flavor. It’s then served on a vibrant cranberry chutney simmered with fresh chunky apples and warm winter spices.
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- 1. Preheat oven to 425℉ . 2. Slice the squash in half lengthwise without removing the stem. Scoop out the seeds and pulp; discard. Rub with olive oil. 3. Place the squash cut side up in a shallow baking tray and roast for 15 minutes. 4. In the meantime, make the browned butter sauce. Melt the butter in a small pot over medium heat. When it begins to bubble, throw in the garlic and rosemary. Cook for 5 minutes more, or until it turns slightly brown and smells nutty. 5. Remove the squash from the oven and let cool on a cutting board until it’s safe enough to manage. Carefully cut slits across the surface, leaving the bottom intact. Space the slices ⅛-inch to ¼-inch apart. (If this seems difficult, here's a trick to try: Line each side of the squash with chopsticks or metal skewers to stop the knife from going all the way through.) 6. Bake for 30 minutes, stopping halfway through to baste the squash with any drippings in the pan. Lightly push the slices apart, if they seem to be sticking together. For maximum flavor, make sure the butter slides down the cracks between the slices. 7. Spread four tablespoons of cranberry chutney on each plate and carefully place half the squash on top. Sprinkle with fresh herbs and serve immediately while the edges are at its crispiest.
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Hasselback potatoes are yesterday’s news. As it turns out, you can “Hasselback” just about any vegetable—since it’s now officially gourd season, we’re starting with this recipe for Hasselback butternut squash. Drizzled with nutty, aromatic honey and roasted until...
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Reviews 2.8
Total Time 1 hours 20 minutes
Calories 166 calories per serving
- 1. Preheat the oven to 425?F. Lightly grease a rimmed baking sheet with nonstick spray. 2. Place the squash cut-side-down on the baking sheet and roast until just barely tender, 17 to 20 minutes. Cool until it is easy to handle, 10 to 15 minutes. 3. Make crosswise slices about ? inch apart into the squash, taking care not to cut all the way through?try to leave about ? inch intact at the bottom. 4. In a small saucepan over medium-low heat, heat the butter and honey. Remove from the heat and stir in the mustard, thyme, rosemary and sage. 5. Brush the butter mixture generously over the squash; season with salt and pepper. Pour ? cup water into the base of the baking sheet. 6. Return the baking sheet to the oven and roast until the squash is tender, 25 to 30 minutes. 7. To garnish, sprinkle with the with chopped pecans and return to the oven to lightly toast the pecans, about 3 minutes.
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- Do Ahead: Squash can be roasted 4 hours ahead. Let cool until just warm; cover and store at room temperature. Reheat before serving.
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HASSELBACK BUTTERNUT SQUASH RECIPE | COOKING LIGHT
The key to the hasselback technique is cutting exceptionally thin slices through the tops of the squash. If you do it right, it’ll resemble an accordion. (The smaller the squash, the easier it is to slice.) Although most butternut squash recipes call for you to peel the skin, we simply adore it here. Under the heat, the peel transforms into snappy crisps, serving as a beautiful contrast to its tender, buttery insides. Browned butter spiked with rosemary and garlic seeps deep within the cracks, permeating the squash with irresistible flavor. It’s then served on a vibrant cranberry chutney simmered with fresh chunky apples and warm winter spices.
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Total Time 60 minutes
- 1. Preheat oven to 425℉ . 2. Slice the squash in half lengthwise without removing the stem. Scoop out the seeds and pulp; discard. Rub with olive oil. 3. Place the squash cut side up in a shallow baking tray and roast for 15 minutes. 4. In the meantime, make the browned butter sauce. Melt the butter in a small pot over medium heat. When it begins to bubble, throw in the garlic and rosemary. Cook for 5 minutes more, or until it turns slightly brown and smells nutty. 5. Remove the squash from the oven and let cool on a cutting board until it’s safe enough to manage. Carefully cut slits across the surface, leaving the bottom intact. Space the slices ⅛-inch to ¼-inch apart. (If this seems difficult, here's a trick to try: Line each side of the squash with chopsticks or metal skewers to stop the knife from going all the way through.) 6. Bake for 30 minutes, stopping halfway through to baste the squash with any drippings in the pan. Lightly push the slices apart, if they seem to be sticking together. For maximum flavor, make sure the butter slides down the cracks between the slices. 7. Spread four tablespoons of cranberry chutney on each plate and carefully place half the squash on top. Sprinkle with fresh herbs and serve immediately while the edges are at its crispiest.
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