Anna's Roasted Hasselback Butternut Squash
Thanksgiving is my favorite holiday. There is no pressure for gifts, a one-day affair, and great food. TBH, I’m not the biggest fan of turkey, but that is AOK because I am all about the side dishes. I wanted to share this recipe for Hasselback Butternut Squash. It’s so good, so pretty, and the best part is you can make it a day ahead and just reheat. You can also jazz it up with some pomegranate seeds right before serving. Just a thought.
INGREDIENTS
1 large butternut squash, about 3 lbs, peeled and ends trimmed
2 tablespoons extra virgin olive oil
3 tablespoons unsalted butter, softened
Kosher salt and black pepper
4 sprigs of fresh oregano
4 sprigs of fresh thyme
½ cup high quality maple syrup
DIRECTIONS
STEP 1
Place a rack in upper third of oven; preheat to 425°. Halve squash lengthwise and scoop out seeds with a large spoon.
STEP 2
Lay the squash cut side down. Using a wooden spoon or dowel as a guide, cut slits into the squash, careful not to cut through.
STEP 3
Drizzle all over with oil; push butter into the slits and season with salt and pepper.
STEP 4
Add the herbs to the slits as well. The butter will help glue them in.
STEP 5
Roast in a baking dish until beginning to soften about 20 minutes.
STEP 6
Remove from the oven and drizzle generously with maple syrup.
STEP 7
Serve immediately or cover and store until ready to serve. If serving later, do not drizzle maple until reheated for 10 minutes at 425.
Buon Appetito!
Here is a link to the process video on my Instagram!