HASSELBACK BUTTERNUT SQUASH WITH BAY LEAVES
For this holiday-worthy recipe, roasting the butternut with several bay leaves slipped between the slices results in a subtle aromatic backdrop for the chile glaze.
Provided by Ann Redding
Categories Bon Appétit Butternut Squash Thanksgiving Side Chile Pepper Maple Syrup Vegetarian Wheat/Gluten-Free Dinner
Yield 8 servings
Number Of Ingredients 8
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.
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mariah ozit
ozit@yahoo.comThe squash was a bit dry, but the flavor was still good.
BTS Hanif
hb40@gmail.comThis was a delicious and easy-to-make dish. I would definitely recommend it to others.
Jagadeesh Tangudu
tanguduj23@hotmail.comThis was a unique and flavorful way to prepare butternut squash. I'll definitely be making this again for my family and friends.
Maxwell Ogbonna
m_o31@aol.comThe bay leaves really made this dish special. I'll definitely be making this again.
bjbjq jbjb
jbjbb56@gmail.comI loved the crispy edges on the squash! This is a great way to add some variety to your roasted vegetable repertoire.
Khushi Baniya
baniya-khushi@aol.comThis was a great recipe for a weeknight meal. It was easy to make and the squash was cooked perfectly.
Shahzad Ramzan Shahzad Ramzan
s_r58@hotmail.frThis was a bit too sweet for my taste, but I think that's just a personal preference. The squash was cooked perfectly, though.
Nasir Majoka
majoka15@yahoo.comI've made this recipe several times and it's always a crowd-pleaser. The squash is always tender and flavorful, and the bay leaves add a nice touch of sophistication.
Adufe Adesegun prince
a_prince@yahoo.comThis was a great recipe! The squash was cooked perfectly and the bay leaves added a subtle but delicious flavor.
Logan Foster
logan_f45@hotmail.comI made this dish for a dinner party and it was a hit! Everyone loved the roasted butternut squash and the bay leaves added a nice depth of flavor.
Misses Anta
m@hotmail.comThis was a delicious and unique way to prepare butternut squash! I loved the combination of flavors from the bay leaves, butter, and brown sugar. The squash was tender and flavorful, and the crispy edges were a nice touch.