Description
This Hasselback Butternut Squash recipe offers a stunning and flavorful way to prepare butternut squash. Featuring two delicious glazes—maple pecan and brown butter sage—this dish combines sweet and savory elements with the tender, roasted squash slices. It’s perfect as a side dish for holiday meals or any special occasion.
Ingredients
Units
Scale
Butternut Squash
- 2 butternut squash, similar in size
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon McCormick Black Pepper
Maple Pecan Glaze
- 1/2 teaspoon McCormick Ground Cinnamon
- 1/4 teaspoon McCormick Ground Nutmeg
- 1/4 cup maple syrup
- 2 tablespoons unsalted butter
- 3 tablespoons chopped pecans
Brown Butter Sage Glaze
- 1/2 teaspoon McCormick Ground Sage
- 1/4 teaspoon McCormick Ground Nutmeg
- 1/2 cup unsalted butter
- A handful of fresh sage leaves
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it’s ready for roasting the squash.
- Prepare Squash: Slice the butternut squashes lengthwise down the center. Remove the seeds and peel the outside skin. Place the halves cut-side down on a baking sheet, rub them with olive oil, and season with salt and black pepper.
- Initial Roasting: Roast the squash for 15 to 20 minutes until just tender enough to slice further but not fully cooked.
- Slice Hasselback Style: Allow the squash to cool slightly for handling. Place one squash on a baking sheet and set a butter knife on each side to act as guards. Carefully make thin slices about 1/8 inch apart, cutting down into the squash but not all the way through. Repeat with the other squash halves.
- Season the Squash: Drizzle the squash again with olive oil. Sprinkle half of the squash with cinnamon and nutmeg, and the other half with sage and nutmeg for different flavor profiles.
- Roast Again: Return the squash to the oven and roast for 20 minutes to begin caramelizing the edges of the slices.
- Prepare Maple Pecan Glaze: In a saucepan, combine butter, maple syrup, and chopped pecans over medium heat. Bring to a simmer, then remove from heat and let it cool slightly.
- Prepare Brown Butter Sage Glaze: In a small saucepan, melt butter over medium heat, whisking constantly. After 2 to 3 minutes, when brown bits form on the bottom, remove from heat immediately and add half the fresh sage leaves to infuse flavor.
- Glaze and Final Roast: Remove the squash from the oven. Drizzle half of the squash with the maple pecan glaze and the other half with the brown butter sage glaze. Return to the oven and roast for an additional 20 to 30 minutes, or until the squash is fork tender and caramelized.
- Serve: Carefully transfer the squash to a serving platter using spatulas. Drizzle the remaining glazes over the top. Serve warm and enjoy this flavorful and elegant side dish.
Notes
- Use a butter knife as a guard when slicing to avoid cutting all the way through the squash.
- Choose butternut squashes of similar size to ensure even cooking.
- The two glaze options provide sweet and savory varieties, so feel free to serve both to accommodate different tastes.
- Roasting times may vary depending on the size of the squash; check for fork tenderness to ensure doneness.
- Fresh sage is preferred for the brown butter glaze to maximize aromatic flavor.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 280
- Sugar: 12g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 30mg
