Looking for a stunning centre piece dish to make this festive season? This Roasted Hasselback Butternut Squash slathered with a honey mustard glaze is just the one you want. Make it using this easy recipe and impress your friends and family. Here is how to make Hasselback Butternut Squash.
If you thought it is only hasselback potatoes that exist, you are missing out in life. Give a try to this hasselback butternut squash that will blow your mind and you will know. It is such a beautiful dish and equally delicious.
You definitely need some time on hand to make these, as these take some time to prep and then cook. But the end product is a buttery goodness in each bite. This caramelized, buttery goodness has natural sweetness to it and a healthier alternative to potatoes.
Make this deliciousness and surprise your loved ones or guests with your creativity and innovation. The combination of honey, Dijon, sage, garlic, pecans and parsley is all that you need. It is a winner and adds to the buttery sweet taste of butternut squash.
To make this recipe, butternut squash is cut in hassleback style and roasted in the oven with this flavorful drizzle and topped with pecans.
How to peel butternut squash?
Peeling butternut squash is the biggest task in this whole process. It is a little difficult to peel it with a regular vegetable peeler. But make sure you peel it carefully to get rid of the white flesh and reach the orange flesh. Also, make sure you do not cut or slit the butternut squash without baking it for 20 mins.
I use this heavy duty peeler and it makes the process of peeling Butternut Squash a breeze. You can order it here. Trust me it’s worth the investment.
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How to make Hasselback Butternut Squash Step by Step
Preheat the oven to 425° F. Halve the butternut squash lengthwise and scoop out seeds. Use a heavy duty Chef’s knife to half the squash. Remove the skin using a heavy duty vegetable peeler and make sure to get rid of the white flesh till you see the deep orange flesh. Keep the squash on a baking tray with cut side down and brush with olive oil and season with salt and pepper. Let the squash bake for 20 mins.
While the squash is baking, let’s make the glaze. Take butter, olive oil, garlic, honey, Dijon mustard, parsley, sage, and salt and pepper in a bowl and mix properly.
After 20 mins, remove the tray from the oven and let the squash cool slightly. Now transfer the squash to a cutting board and with the help of a very sharp knife, make very thin slits in the squash. You can keep a wooden spoon along the squash for preventing the knife to go all through the flesh.
This will help you get the perfect hassleback squash. Repeat the process with the other half. Place the sliced squash back in the baking tray.
Brush some glaze all over the squash. Add 1/4 cup water in the tray and bake for 15 minutes.
After 15 mins, remove the tray from the oven and brush some more glaze over the squash, keeping aside a little. Add 1/4 cup water in the tray and bake for another 15 minutes.
Meanwhile mix chopped pecans with the remaining glaze.
Remove the tray from the oven and brush the remaining glaze over the squash. Increase the oven temperature to high and bake the squash for another 5 minutes. Remove the tray from the oven and let it cool slightly. Garnish with fresh herbs and pomegranate seeds and serve warm.
Hasselback Butternut Squash Recipe
Hasselback Butternut Squash
Looking for a stunning centre piece dish to make this festive season? This Roasted Hasselback Butternut Squash slathered with a honey mustard glaze is the just the one you want. Make it using this easy recipe and impress your friends and family. Here is how to make Hasselback Butternut Squash.
Ingredients
- 2 Butternut Squash
- 2 tsp Olive Oil
- Salt & Pepper
For the glaze
- 1 tbsp Butter
- 2 tbsp Olive Oil
- 1 tsp Garlic Minced
- 1/4 cup Honey
- 1 tbsp Dijon Mustard
- 1 tbsp Parsley Finey Chopped
- 1 tbsp Sage Chopped
- Salt & Pepper
- 1/4 cup Pecans Chopped
Instructions
Pre heat the oven to 425 Degrees F (220 Degrees C)
Peel the Butternut Squash and cut in into half length wise.
Scoop the seeds and discard them.
Keep the butternut Squash on a baking tray with cut side down and brush with olive oil.
Sprinkle with salt and pepper.
Bake the squash for 20 minutes.
Remove the tray from the oven and let it cool slightly.
Mix butter, olive oil, garlic, honey, dijon mustard, parsley, sage, salt and pepper in a bowl.
Transfer one of the squash half to the chopping board and with the help of a very sharp knife, make very thin slits in the squash.
You can keep a wooden spoon along the squash for preventing the knife to go all through the flesh.
Return the sliced squash back in the roasting pan and repeat the process with all the pieces.
Brush some of the honey glaze all over the squash and add 1/4 cup water in the tray and bake for 15 minutes.
Remove the tray from the oven.
Brush most of the honey glaze over the squash and add 1/4 cup water in the tray and bake for another 15 minutes.
Remove the tray from the oven.
Mix chopped pecans with the remaining glaze and brush it over the squash.
Bump the oven temperature to high and bake the squash for another 5 minutes.
Remove the tray from the oven and let it cool slightly.
Garnish with fresh herbs and pomegranate seeds and serve warm.
Are you making this recipe? I LOVE to see your creations so snap a photo and tag Whiskaffairon Instagram with the hashtag #Whiskaffair and please give a star rating below ★. You can follow me on Facebook, Twitter, Pinterest and Instagram for more such easy recipes.
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