Sweet And Savory Hasselback Butternut Squash Food

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 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.

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.

SWEET BUTTERNUT SQUASH

Steps:

• Cut the squash in half and take out the seeds.
• Bake at 350 for 30 minutes with the cut side down.
• Turn over and put half of the sugar and half the butter in each squash, bake for 30 more minutes.
• Salt and pepper if desired.

SWEET BUT SAVORY BUTTERNUT SQUASH

Steps:

• Add olive oil to a large skillet over medium-high heat. Add the onion and cook for 2 minutes.
• Stir in the apple juice, squash, raisins and sage; season with salt and pepper.
• Cover skillet and cook until the squash is tender, about 10 minutes.
• Using a slotted spoon, transfer the squash mixture to a bowl.
• Cook the remaining liquid until syrupy, about 5 minutes.
• Serve squash with pan juices poured over top.