Best Hasselback Butternut Squash With Bay Leaves Recipes

HASSELBACK BUTTERNUT SQUASH

Hasselback Butternut Squash image

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

Time 1h5m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 medium butternut squash (about 4 pounds)
2 tablespoons olive oil
1/4 teaspoon finely ground sea salt
2 tablespoons butter, melted
2 tablespoons maple syrup
1 tablespoon light brown sugar
1/4 teaspoon ground chipotle pepper
Fried sage leaves, optional

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 remaining ingredients; brush over squash. Bake until tender, 30-40 minutes longer. If desired, top with fried sage leaves.

Nutrition Facts : Calories 236 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 127mg sodium, Carbohydrate 42g carbohydrate (14g sugars, Fiber 10g fiber), Protein 3g protein.

HASSELBACK BUTTERNUT SQUASH WITH BAY LEAVES

Hasselback Butternut Squash With Bay Leaves image

For this holiday-worthy recipe, roasting the butternut with several bay leaves slipped between the slices results in a subtle aromatic backdrop for the chile glaze.

Provided by Ann Redding

Categories Bon Appétit Butternut Squash Thanksgiving Side Chile Pepper Maple Syrup Vegetarian Wheat/Gluten-Free Dinner

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 large butternut squash or 2-3 small honeynut squash (about 3 pounds total)
1 tablespoon olive oil
Kosher salt, freshly ground pepper
1 Fresno chile, thinly sliced
1/4 cup pure maple syrup, preferably grade B
3 tablespoons unsalted butter
2 tablespoons apple cider vinegar
6-8 dried bay leaves

Steps:

Place a rack in upper third of oven; preheat to 425°F. Halve squash lengthwise and scoop out seeds with a large spoon. Using a peeler, remove skin and white flesh below (you should reach the deep orange flesh). Rub all over with oil; season with salt and pepper. Roast in a baking dish just large enough to hold halves side by side until beginning to soften (a paring knife should easily slip in only about 1/4"), 15-18 minutes.
Meanwhile, bring chile, maple syrup, butter, and vinegar to a simmer in a small saucepan over medium-high, stirring occasionally and removing chile as soon as desired heat level is reached (set aside for serving), until just thick enough to coat spoon, 6-8 minutes. Reduce heat to very low and keep glaze warm.
Transfer squash to a cutting board and let cool slightly. Using a sharp knife, score rounded sides of squash halves crosswise, going as deep as possible but without cutting all the way through. Return squash to baking dish, scored sides up, and tuck bay leaves between a few of the slices; season with salt and pepper.
Roast squash, basting with glaze every 10 minutes or so and using pastry brush to lift off any glaze in dish that is browning too much, until tender and glaze forms a rich brown coating, 45-60 minutes. Serve topped with reserved chiles.
Do Ahead
Squash can be roasted 4 hours ahead. Let cool until just warm; cover and store at room temperature. Reheat before serving.