Hasselback Butternut Squash With Maple Brown Butter Food

HASSELBACK BUTTERNUT SQUASH

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.

HASSELBACK BUTTERNUT SQUASH

Steps:

• Preheat your oven to 425 degrees F. Line a sheet tray with parchment.
• Cut the squash in half lengthwise and scoop the seeds. Peel the squash then place it on the prepared baking sheet. Drizzle with olive oil and rub the olive oil over the squash to evenly coat. Season with salt and pepper then place cut side up on the tray. Bake for 15 minutes, then flip and continue to cook until the squash begins to soften and get some color, about 5 minutes.
• In the meantime, make the glaze. In a saucepan over medium heat, melt the butter. Brown the butter by allowing it to cook for an additional 2 minutes while swirling the pan occasionally. Add the herbs and briefly toast, about 30 seconds, then pour in the syrup, vinegar and chili flakes. Bring to a strong simmer and cook until reduced and thick enough to coat a spoon, about 2 minutes. Set aside.
• Remove the squash from the oven and allow to cool slightly. When cool enough to handle, remove to a cutting board with the flat side down. Slice the squash, taking care not to slice all the way through. Place into a baking dish and pour half of the glaze over the squash, tucking the herbs between the slices.
• Bake for 10 minutes then pull out of the oven and baste with the pan juices. Brush more of the glaze on then continue to bake for an additional 10 minutes, until the squash is cooked through. Brush on any remaining glaze, sprinkle with crunchy salt and serve.

HASSELBACK BUTTERNUT SQUASH WITH MAPLE BROWN BUTTER

Steps:

• Preheat the oven to 200C and line a baking tray with parchment paper.
• Halve the butternut squash lengthways and remove the seeds. Peel the squash so you remove the white layer and the orange flesh can be seen. Drizzle olive oil over the entirety of the squash and season with salt and pepper (if using). Bake for 20 minutes (15 minutes if your squash is smaller).
• Remove from the oven and once cool enough to handle, place on a chopping board. Place a wooden spoon (or chopsticks) either side of the squash and then make horizontal slices into the squash. Go as deep as you can without piercing through the bottom of the squash. The spoons should stop you from slicing right through.
• Melt the butter in a pan to make your brown butter / herb butter sauce. Heat gently for a few minutes so the butter starts to foam and bubble and gives off a nutty aroma (a bit more foamy than the photo above). Stir continuously until the butter turns light golden brown, and then add the sage and maple syrup.
• Place your squash back on the baking tray, so it is cut-side up. Spoon about three-quarters of the melted herb butter over the squash, and if you can, try and push some of the butter and herbs into the cuts in the flesh with a small spoon or the tip of a knife. Add a couple of rosemary sprigs to the tray. Roast for 30 minutes.
• Remove from the oven and spoon over the remaining butter. Bake for a further 15 minutes or until the squash is tender (cook time will vary slightly depending upon the size of the squash).

HASSELBACK BUTTERNUT SQUASH WITH MAPLE BROWN BUTTER

Steps:

• Heat oven to 425°F and place oven rack in top third. Brush rimmed baking sheet with oil.
• Melt 2 tablespoons butter in small skillet on medium and cook gently, swirling pan until butter starts to turn golden brown. Add chopped sage and, as soon as butter is evenly browned, transfer to medium bowl and let cool slightly. Once cooled, mash remaining 2 tablespoons butter into browned butter to make paste, then add garlic, maple syrup and a pinch each of salt and pepper.
• Meanwhile, peel butternut squash and halve lengthwise, then scoop out and discard seeds. Hasselback the squash (see tip below): With sharp knife, make vertical cuts in rounded side of each squash half, 1/8 inch to 1/4 inch apart, being sure to stop at least 1/4 inch from bottom (do not cut all the way through). Place a few small sage leaves and chile slices in slits.
• Season squash with 1/2 teaspoon each salt and pepper and brush with some butter mixture. Roast, brushing with butter mixture every 10 min., until tender, 65 to 75 minutes. Serve drizzled with additional syrup if desired.

HASSELBACK BUTTERNUT SQUASH WITH 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.