Description
Explore the delicious complexity of Hasselback Butternut Squash Delight, a dish that transforms the simplicity of butternut squash into a stunning medley of flavors and textures. With its sweet, savory, and spicy notes, this recipe offers a beautiful balance topped with the creamy richness of feta and the crunch of nuts. Perfect for both a hearty side dish or a vegetarian main, this recipe is as versatile as it is appealing.
Ingredients
- 1 large butternut squash (about 3 pounds)
- 3 tablespoons extra-virgin olive oil, divided
- Kosher salt
- Freshly-ground black pepper
- 2 tablespoons pure maple syrup
- 1/4 to 1/2 teaspoon red pepper flakes (based on preference)
- 6 to 8 fresh sage leaves
- Crumbled feta cheese, chopped salted pistachios or salted pepitas, dried cherries, pomegranate seeds, and/or finely chopped parsley, for serving
Step-by-step Directions
Step 1: Preparing the Oven and Squash
Preheat the oven to 425°F. Halve the squash lengthwise, remove the seeds, and peel it. Coat the halves with 1 tablespoon of olive oil and liberally season with salt and pepper. Place them cut side down in a snug baking dish and roast until they begin to soften (about 15-20 minutes).
Step 2: Prepare the Glaze
In a small bowl, whisk together the maple syrup, the remaining 2 tablespoons of olive oil, and a pinch of red pepper flakes.
Step 3: Scoring the Squash
After letting the squash cool slightly, lay each half between two chopsticks to avoid cutting through completely. Score the squash into thin shingles, then return to the baking dish.
Step 4: Adding Flavors and Roasting
Tuck sage leaves between several shingles. Drizzle half of the maple syrup mixture over the squash and season again with salt and pepper. Roast in the oven, basting occasionally with the remaining glaze (about 45-60 minutes total), until tender.
Servings & Preparation Time
- Servings: 4-6
- Preparation Time: 20 minutes
- Cooking Time: 65-80 minutes
Tips for Storage & Reheating
- Storage: Cool completely and store in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in the oven at 350°F until warmed through, about 10-15 minutes. Avoid microwaving as it could make the squash soggy.
Conclusion
Hasselback Butternut Squash Delight is more than just a culinary treat; it’s a visually stunning addition to any meal that promises to impress. The interplay of textures and flavors makes it a festive favorite, especially during fall. Whether served as a tantalizing side or as the centerpiece of a vegetarian feast, this recipe guarantees to satisfy both the palate and the eye.
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Hasselback Butternut Squash Delight
- Total Time: 0 minute
- Yield: 4-6 servings 1x
Description
Explore the delicious complexity of Hasselback Butternut Squash Delight, a dish that transforms the simplicity of butternut squash into a stunning medley of flavors and textures. With its sweet, savory, and spicy notes, this recipe offers a beautiful balance topped with the creamy richness of feta and the crunch of nuts. Perfect for both a hearty side dish or a vegetarian main, this recipe is as versatile as it is appealing.
Ingredients
- 1 large butternut squash (about 3 pounds)
- 3 tablespoons extra-virgin olive oil, divided
- Kosher salt
- Freshly-ground black pepper
- 2 tablespoons pure maple syrup
- 1/4 to 1/2 teaspoon red pepper flakes (based on preference)
- 6 to 8 fresh sage leaves
- Crumbled feta cheese
- Chopped salted pistachios or salted pepitas
- Dried cherries
- Pomegranate seeds
- Finely chopped parsley
Instructions
- Step 1: Preheat the oven to 425°F. Halve the squash lengthwise, remove the seeds, and peel it. Coat the halves with 1 tablespoon of olive oil and liberally season with salt and pepper. Place them cut side down in a snug baking dish and roast until they begin to soften (about 15-20 minutes).
- Step 2: In a small bowl, whisk together the maple syrup, the remaining 2 tablespoons of olive oil, and a pinch of red pepper flakes.
- Step 3: After letting the squash cool slightly, lay each half between two chopsticks to avoid cutting through completely. Score the squash into thin shingles, then return to the baking dish.
- Step 4: Tuck sage leaves between several shingles. Drizzle half of the maple syrup mixture over the squash and season again with salt and pepper. Roast in the oven, basting occasionally with the remaining glaze (about 45-60 minutes total), until tender.
- Prep Time: 20 minutes
- Cook Time: 65-80 minutes