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.
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Linda Esohe
esohe.linda@hotmail.frThis recipe is a must-try for any butternut squash lover! It's flavorful, easy to make, and sure to impress your guests.
RAJAN PANDEY
p.r@aol.comI love this recipe! It's so easy to make and always turns out delicious.
Kashif Rafiq
k-r@yahoo.comThis was my first time making Hasselback butternut squash and it turned out great! Thanks for the recipe.
penis face
penisface@gmail.comThis recipe is a keeper! I will definitely be making this again and again.
Edison Jumping Eagle
j.edison53@hotmail.comOverall, this was a good recipe. I would definitely make it again, but I would make a few changes.
Younis Ali
a-y@hotmail.co.ukI had some trouble getting the Parmesan crust to brown. I think I would cook it at a higher temperature next time.
J R Campbell
campbellj@yahoo.comThe squash was a bit too sweet for me. I think I would use a different type of squash next time.
Shinu Malik
s34@gmail.comThis squash was a bit bland for my taste. I think I would add some additional spices next time.
lj bigbull
lb43@yahoo.comI made this dish for a potluck and it was a big hit. Everyone loved the unique flavor of the butternut squash and the crispy Parmesan crust.
Alben Sadiku
s.alben77@hotmail.comThis recipe was easy to follow and the squash was delicious. I would recommend using a sharp knife to cut the squash, as it can be a bit tricky.
Ramesh Xettri
ramesh-xettri@yahoo.comI followed the recipe exactly and the squash turned out great. I will definitely be making this again.
Javion
javion@gmail.comThis dish was a bit more work than I expected, but it was worth it. The squash was perfectly cooked and the Parmesan crust was delicious.
Andy Mendoza
mandy42@gmail.comI'm not usually a fan of butternut squash, but this recipe changed my mind. The combination of the sweet squash, the savory Parmesan, and the crispy sage was amazing.
Buxial.khan.jamali Buxial.khan.jamali
b-b97@aol.comThis Hasselback butternut squash was a hit at our Thanksgiving dinner! It was so easy to make and turned out beautifully. The squash was tender and flavorful, and the crispy Parmesan crust was the perfect finishing touch.