Hasselback Butternut Squash
This is an impressive looking dish to serve at a dinner party or Thanksgiving this year. It looks and tastes so much more complicated than it is. It has a lovely salty/sweet thing going and the breadcrumbs add a great crunch to the tender squash. Honestly this dish can convert a carnivore. Just delicious!
Tips:
I could eat the breadcrumbs on anything. I’m thinking of sprinkling some spaghetti tossed with olive oil and garlic! Also leave off the prosciutto for a vegetarian meal.
The breadcrumbs can be made up to 4 days ahead of time and kept in an airtight container.
If you’d like to prep the squash ahead of time, you can roast the squash for 30 minutes then cool and store it in the refrigerator for a few days before continuing on with recipe.
To avoid cutting through the squash when making those slashes, lay down a wooden spoon on each side of the squash. When cutting, the handle of the spoon will prevent you from cutting through it, like a bumper.
Hasselback Butternut Squash
Serve 4-6 as a side dish
PREP 15 minutes
COOK 60 minutes
INGREDIENTS
1 medium butternut squash, peeled, cut in half lengthwise and seeded
2 tablespoons extra virgin olive oil, divided
Kosher salt and black pepper
1/2 stick (4 tablespoons) butter, at room temperature
1 1/2 tablespoons pure maple syrup
1/2 teaspoon chopped fresh sage + a few sage leaves for garnish
1/2 cup finely torn French or Italian bread
1 1/2 ounces prosciutto, thinly sliced
INSTRUCTIONS
Preheat the oven to 425 degrees F.
Place the squash on a baking sheet lined with parchment paper. Rub the squash with 1 tablespoon of olive oil. Season with Kosher salt and pepper. Roast for about 30 minutes, until the squash is getting tender.
While the squash cooks combine the butter, syrup and sage in a small bowl.
Place the squash on a cutting board, cut side down and slice through the squash, careful to not cut entirely through it (see tips above).
Place butternut squash back on baking sheet and spread half of the maple butter mixture on the two halves getting the mixture between the slices. Sprinkle with salt and pepper. Bake the squash for another 30 minutes.
Meanwhile, on a separate baking sheet combine the bread, a tablespoon of oil and sprinkling of salt and pepper. Lay the prosciutto on top of the bread and bake for about 10 minutes, until everything is toasted and crispy. Pulse this mixture in a food processor to make a fine breadcrumb. Set aside.
When the squash is tender and cooked through remove the butternut squash to a platter, drizzling any maple butter from the pan on top. Then sprinkle those delicious breadcrumbs on the squash and garnish with more sage leaves. This dish is best served warm or hot from the oven.