Hasselback Butternut Squash: the recipe for an original and delicious side dish
Hasselback squash is a tasty side dish, a variation of the classic hasselback potatoes. Quick and easy to make, it's a great holiday dish to enjoy vegetables in a delicious and alternative way during fall season, especially at Thanksgiving.
For this recipe it is important to use a variety with few seeds, a thin skin and an elongated shape, such as the Butternut squash. It is peeled, cut in half and flavored with a dressing based on maple syrup, oil, rosemary and pepper. Butternut squash is baked in the oven until the pulp becomes enough soft.
This side dish is perfect to be enjoyed as a delicious side dish, together with a risotto, pasta, cereal salad, or some toasted bread. So let’s find out how to make this tasty dish by following our step by step procedure and tips.
Tips
When the hasselback butternut squash is ready, you can top it with prosciutto, bacon, pomegranate or crumbled feta and place it back in the oven, just long enough for the cheese to melt slightly.
You can add the aromatic herbs you prefer.
For vegan hasselback butternut squash, you can use vegan-friendly maple syrup.
You can replace pecans with sliced almonds, hazelnuts or walnuts.
You can also make hummus with butternut squash leftovers.
How to store Hasselback Butternut Squash
Hasselback butternut squash can be stored in the refrigerator, in an airtight container, for up to 2 days.
How to make Hasselback Butternut Squash
Arrange the squash on a cutting board and, with the help of a potato peeler, remove the peel 1.
Arrange the squash on a cutting board and, with the help of a potato peeler, remove the peel 1.
With a sharp knife, cut off the ends 2.
Divide the squash in half and remove the seeds and internal filaments 3.
With a sharp knife, cut off the ends 2.
Transfer the pumpkin to a baking tray lined with parchment paper 4.
Make parallel cuts on the surface, so that they do not go all the way; the slices must remain together 5.
Divide the squash in half and remove the seeds and internal filaments 3.
In a bowl, mix the extra virgin olive oil with the maple syrup 6.
Finely chop the rosemary needles 7.
Transfer the pumpkin to a baking tray lined with parchment paper 4.
Add the rosemary to the oil and maple syrup dressing, then season with some pepper 8.
Pour the dressing over the squash and distribute it evenly 9.
Make parallel cuts on the surface, so that they do not go all the way; the slices must remain together 5.
Salt lightly and sprinkle with the walnuts, coarsely crumbled 10.
Bake the pumpkin at 200° C (392° F) for 30-35 minutes, or until soft (but not too much) 11.
In a bowl, mix the extra virgin olive oil with the maple syrup 6.
After the baking time, take the squash out of the oven and serve 12.
