Best 4 Hasselback Butternut Squash Recipe By Tasty Recipes
Unleash the culinary wonders of Hasselback butternut squash, a captivating dish that tantalizes taste buds with its unique presentation and delectable flavor. This oven-roasted butternut squash is meticulously sliced in a Hasselback style, creating a fan-like appearance that allows for maximum caramelization and infusion of seasonings. Embark on a culinary journey with three enticing variations: the classic roasted Hasselback butternut squash, a savory Parmesan-herb crusted version, and a sweet and tangy maple-glazed delight. Each recipe offers a distinct flavor profile, catering to diverse preferences and creating a versatile dish that complements various meals. Prepare to indulge in a symphony of textures and flavors as the tender-crisp squash harmonizes with the aromatic herbs, nutty Parmesan, or the sweet-tart glaze.
Let's cook with our recipes!
HASSELBACK BUTTERNUT SQUASH
Provided by Michael Symon : Food Network
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 10
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
Squash makes the perfect holiday side dish, especially when it's Hasselback butternut squash! The thin slits cut into each half allow the butter, maple syrup, brown sugar and ground chipotle mixture to get in every single nook and cranny. This is one side that everyone at your holiday table will be excited to gobble up! —Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 236 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 127mg sodium, Carbohydrate 42g carbohydrate (14g sugars, Fiber 10g fiber), Protein 3g protein.
HASSELBACK BUTTERNUT SQUASH RECIPE BY TASTY
Here's what you need: medium butternut squash, water, olive oil, kosher salt, pepper, shallot, dijon mustard, maple syrup, apple cider vinegar, hazelnuts, pomegranate seeds, chives
Provided by Greg Perez
Categories Dinner
Yield 8 servings
Number Of Ingredients 12
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!
Nutrition Facts : Calories 137 calories, Carbohydrate 21 grams, Fat 5 grams, Fiber 3 grams, Protein 2 grams, Sugar 7 grams
HASSELBACK BUTTERNUT SQUASH RECIPE BY TASTY
Here's what you need: medium butternut squash, water, olive oil, kosher salt, pepper, shallot, dijon mustard, maple syrup, apple cider vinegar, hazelnuts, pomegranate seeds, chives
Provided by Greg Perez
Categories Dinner
Yield 8 servings
Number Of Ingredients 12
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!
Nutrition Facts : Calories 137 calories, Carbohydrate 21 grams, Fat 5 grams, Fiber 3 grams, Protein 2 grams, Sugar 7 grams
Tips:
- To easily cut the butternut squash, place it on a microwave-safe plate and microwave on high for 3-4 minutes, or until it is slightly softened. This will make it easier to cut through the squash without it slipping.
- Use a sharp knife to cut the butternut squash. A dull knife will make it more difficult to cut through the squash and may cause it to slip.
- Be careful not to cut all the way through the bottom of the butternut squash. You want the slices to be connected at the bottom so that the squash holds its shape when it is roasted.
- Brush the butternut squash slices with melted butter or olive oil and season with salt and pepper before roasting. This will help the squash to brown and caramelize in the oven.
- Roast the butternut squash at a high temperature (425 degrees Fahrenheit) for 30-40 minutes, or until it is tender and browned. You can also roast the butternut squash at a lower temperature (350 degrees Fahrenheit) for a longer period of time (45-60 minutes).
- Serve the butternut squash hot or at room temperature. You can top it with butter, honey, maple syrup, or yogurt.
Conclusion:
Hasselback butternut squash is a delicious and easy-to-make side dish that is perfect for fall and winter meals. It is a great way to enjoy the natural sweetness of butternut squash. This recipe is also a good way to get your kids to eat more vegetables. The roasted butternut squash slices are crispy on the outside and tender on the inside, and they are sure to be a hit with everyone at the table.
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