Hasselback Butternut Squash Food

HASSELBACK BUTTERNUT SQUASH RECIPE BY TASTY

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!

SWEET AND SAVORY HASSELBACK BUTTERNUT SQUASH

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Rub oil over squash and season with salt. Place on a rimmed baking sheet and add water.
• Bake in the preheated oven until softened, about 20 minutes.
• Meanwhile, combine butter, honey, cinnamon, garlic, oregano leaves, orange peel, and paprika in a small saucepan over medium heat. Heat sauce until combined, 1 to 3 minutes.
• Remove squash from oven and reduce heat to 400 degrees F (200 degrees C). Allow squash to cool for 5 minutes.
• Slice squash partway through vertically, leaving the bottom portion attached. Drizzle with 1/2 the sauce. Return to the hot oven and bake 10 minutes more.
• Remove from the oven and press gently on the squash to separate slices. Drizzle 1/2 of the remaining sauce on top and return to the hot oven. Bake 10 more minutes.
• Remove from oven and tuck oregano sprigs between slices or lay on top. Sprinkle with cranberries and pistachios and drizzle with remaining glaze.
• Bake in the hot oven 10 minutes more.

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 BROWNED BUTTER

Steps:

• Heat oven to 425°F and place the oven rack in the top third. Brush a rimmed baking sheet with oil.
• Melt 2 tablespoons butter in a small skillet over medium heat and cook gently, swirling the pan until it starts to turn golden brown. Add chopped sage and, as soon as butter is evenly browned, transfer to a medium bowl and let cool slightly. Once cooled, mash remaining 2 tablespoons butter into browned butter to make a paste, then add garlic and a pinch each salt and pepper.
• Meanwhile, peel butternut squash halved lengthwise, then scoop out and discard seeds. Place a wooden spoon on each side of squash half and cut slits 1⁄4-inches apart down rounded side of squash, using spoon handles as a guide so as to avoid cutting all the way through squash. Place a few small sage leaves in the slits.
• Season squash with 1⁄2 teaspoon each salt and pepper mixture and brush with butter. Roast, brushing with butter mixture every 10 minutes, until tender, 65 to 75 minutes. Cut into pieces before serving.

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 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.

HASSELBACK SQUASH

Steps:

• Preheat oven to 190°C (170°C fan) mark 5. Peel the squash - a Y-shaped peeler is best for this. Halve lengthways and scoop out the seeds. Place cut-side down on a board. Working one half at a time, make slices across the width of the squash, about 5mm (1/2in) apart. You want to slice deep into the squash, but not all the way through.
• Line a small baking tray with baking parchment. Lay on the squash halves, with the cuts facing up. Mix oil and maple syrup with some seasoning. Drizzle over the squash halves, working into the cuts a little. Lay thyme sprig on each.
• Roast for 1 1/4 - 1 1/2 hr, until tender but not collapsing (you should be able to push a knife through the thickest part).
• Sprinkle over the cheese and hazelnuts and return to oven for 15min. Transfer to a warm serving plate and serve.

HASSELBACK SQUASH

Steps:

• Preheat oven to 400ºF. Line a 15x10-inch baking pan with foil; coat foil with cooking spray.
• Place squash halves, flat sides down, in prepared pan. Brush with 1 Tbsp. of the melted butter and sprinkle with 1/2 tsp. salt and the pepper. Roast 10 minutes; cool. Cut squash crosswise at base of neck pieces, about 1/2 inch from edges of cavities.
• Place squash neck pieces, flat sides down, on a work surface. Arrange chopsticks or wooden spoons lengthwise on opposite sides of each neck piece. Cut squash crosswise into 1/4-inch slices, stopping when knife reaches chopsticks or spoon handles to prevent slicing all the way through.
• Return squash to pan and drizzle with remaining 1 Tbsp. melted butter. Roast 20 to 30 minutes more or until tender. Caramelized Onions
• In a large skillet, heat oil over medium-low heat. Add onion, salt and pepper. Cook, covered, for 13 to 15 minutes or until onions are tender, stirring occasionally. Uncover; cook and stir over medium-high heat for 3 to 5 minutes more or until golden. Browned Butter
• In a small saucepan heat butter over low heat until melted. Continue heating until butter turns a light golden brown.

HARISSA HASSELBACK BUTTERNUT SQUASH

Steps:

• Preheat your oven to 200°C (180°C fan). Trim the ends of your butternut squash and peel. Carefully halve it lengthways then scoop out the seeds and discard these. Cut slices going widthways into the squash, about 2-3mm apart, making sure you don't cut all the way through. Line a large baking tray with foil and lightly drizzle with oil.
• In a small bowl mix the harissa paste with the olive oil then season with salt and pepper. Lay the butternut halves on the lined baking tray then add the harissa mixture and spread all over the surface of the butternut. Roast for 1 hour - 1 hour 15 minutes, until tender when inserted with a skewer. Baste the butternut with the harissa oil about every 20 minutes. If it looks like it is starting to burn, loosely cover with foil until cooked through.
• Meanwhile, lightly toast the almonds in a dry frying pan. Once the butternut is cooked, carefully transfer to a serving platter. Scatter over the feta, mint, toasted flaked almonds and pomegranate seeds and serve.

HASSELBACK BUTTERNUT SQUASH RECIPE

Steps:

• Gather the ingredients. Position a rack in the center of the oven and heat to 425 F.
• Peel the butternut squash. Make sure to peel down to the brightest orange layer, getting rid of all of the peel, otherwise the squash will be tough when cooked.
• Cut the squash in half lengthwise using a sharp knife.
• Scoop out the seeds and strings from the inside of the squash. Reserve the seeds for roasting , if desired.
• Place half of the squash cut-side down on a flat surface. Place a chopstick on either side of the squash. Make sure to place it as close to the squash as you can. This will prevent you from cutting all the way through the squash and helps you make the cuts uniform.
• Slice the squash straight down until your knife stops at the chopsticks. Place each cut as close together as you can, about 1/8 of an inch is ideal. If you want to get super exact, you can put a ruler next to the squash. Repeat with the other half.
• Place the squash on a large foil-lined rimmed baking sheet. Pat the top dry with a paper towel. Brush the top of the squash with the melted butter. Gently separate the cuts with your fingers and brush more butter in between the layers. Season with salt.
• Press the brown sugar evenly over the top of the squash. You can also add more in between the layers, if desired. Bake until tender, about 45 minutes.
• Brush any glaze from the pan over the squash. Top with more salt, if desired. Thinly slice the sage leaves. Garnish the squash with the walnuts and sage leaves. Serve immediately.

HASSELBACK BUTTERNUT SQUASH WITH BACON BROWN BUTTER

Steps:

• Preheat oven to 200C/400F. Line a baking sheet or cast iron skillet with parchment paper.

HASSELBACK BUTTERNUT SQUASH

Steps:

• Preheat to 220C / 425F / 200C fan forced. Line a large baking tray with foil (to make clean up easier).
• Cut squash in half. Scoop out the seeds and peel the outside. You can save the seeds for roasting or discard with the peel.
• Rub the butternut with 1 tablespoon olive oil, ½ teaspoon sea salt flakes and the all the pepper.
• Roast for 20 minutes then transfer the butternut to a chopping board. Let it cool for 5 minutes while you make the dressing.
• For the dressing, melt half the butter (28g / 1oz), then whisk in the maple syrup and balsamic. Set aside.
• Place a wooden spoon or chopsticks along each long side of the butternut, then make cuts close together only as low as the chopsticks so you don't cut all the way through.
• Use a fish slice or large flat spatula to help you transfer the butternut back onto the baking tray, hasselback side up. Brush with half the butter mixture, slowly so some of it seeps down into the slices. Roast for 20 minutes.
• Brush the remaining butter mixture over the butternut halves, drizzle 1 tablespoon of water around the pan, then place back in the oven for a further 20 minutes.

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 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).