Best Sweet And Savory Hasselback Butternut Squash Recipes

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HASSELBACK BUTTERNUT SQUASH RECIPE BY TASTY



Hasselback Butternut Squash Recipe by Tasty image

Here's what you need: medium butternut squash, water, olive oil, kosher salt, pepper, shallot, dijon mustard, maple syrup, apple cider vinegar, hazelnuts, pomegranate seeds, chives

Provided by Greg Perez

Categories     Dinner

Yield 8 servings

Number Of Ingredients 12

1 medium butternut squash
¼ cup water
2 tablespoons olive oil, plus more to taste
kosher salt, to taste
pepper, to taste
⅓ cup shallot, finely chopped
2 tablespoons dijon mustard
3 tablespoons maple syrup
2 tablespoons apple cider vinegar
¼ cup hazelnuts, blanched, toasted and roughly chopped
⅓ cup pomegranate seeds
¼ cup chives, thinly sliced

Steps:

  • Preheat the oven to 425˚F (220˚C). Place a rack in the upper third of the oven.
  • Using a vegetable peeler, peel the skin and the white flesh directly beneath the skin from the butternut squash until the deep orange flesh is exposed. Leave the stem intact if possible. Cut the squash in half lengthwise. Remove the seeds and pulp.
  • Place the squash cut-side down on a rimmed baking sheet and pour in the water. Bake the squash for 20 minutes, until the flesh is softened but not fully cooked. This par-cooking will making the cutting much easier.
  • Cool the squash until it can be safely handled with your bare hands. Place one squash half cut-side down on a cutting board. Using a sharp knife, carefully cut very thin slits, about ⅛-inch (3 MM) wide, about ¾ of the way through the squash, being careful not to cut all the way through. Repeat with the second half.
  • Grease the baking sheet with olive oil and return the squash to the pan, cut-side down. Brush more olive oil all over the squash. Season with salt and pepper.
  • Bake for another 35 minutes, until the squash is fork tender and golden brown on top.
  • While the squash finishes baking, make the sauce. In a small saucepan over medium heat, warm 2 tablespoons of olive oil. Add the shallots, season with salt, and cook for 10-12 minutes, stirring, until they begin to caramelize.
  • Add the mustard, maple syrup, and apple cider vinegar and whisk to combine. Simmer for 3 minutes, until the sauce is slightly reduced and thickened. Season with salt and pepper to taste. Remove from the heat.
  • Drizzle the warm sauce over the butternut squash, making sure to get the sauce in between the slits as best you can. Top with the hazelnuts, pomegranate seeds, and chives. Serve warm.
  • Enjoy!

Nutrition Facts : Calories 137 calories, Carbohydrate 21 grams, Fat 5 grams, Fiber 3 grams, Protein 2 grams, Sugar 7 grams

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

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.

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