Hasselback Butternut Squash Recipe By Tasty

Steps:

• Preheat oven to 400°. Peel squash. Cut lengthwise in half; remove and discard seeds. Place squash, cut side down, in a 13x9-in. baking pan or shallow roasting pan. Drizzle with oil and sprinkle with salt. Bake, uncovered, 20 minutes. Let cool 15 minutes., Cut squash crosswise into 1/8-in. slices, leaving them intact at the bottom. Combine remaining ingredients; brush over squash. Bake until tender, 30-40 minutes longer. If desired, top with fried sage leaves.

Steps:

• Preheat the oven to 425˚F (220˚C). Place a rack in the upper third of the oven.
• Using a vegetable peeler, peel the skin and the white flesh directly beneath the skin from the butternut squash until the deep orange flesh is exposed. Leave the stem intact if possible. Cut the squash in half lengthwise. Remove the seeds and pulp.
• Place the squash cut-side down on a rimmed baking sheet and pour in the water. Bake the squash for 20 minutes, until the flesh is softened but not fully cooked. This par-cooking will making the cutting much easier.
• Cool the squash until it can be safely handled with your bare hands. Place one squash half cut-side down on a cutting board. Using a sharp knife, carefully cut very thin slits, about ⅛-inch (3 MM) wide, about ¾ of the way through the squash, being careful not to cut all the way through. Repeat with the second half.
• Grease the baking sheet with olive oil and return the squash to the pan, cut-side down. Brush more olive oil all over the squash. Season with salt and pepper.
• Bake for another 35 minutes, until the squash is fork tender and golden brown on top.
• While the squash finishes baking, make the sauce. In a small saucepan over medium heat, warm 2 tablespoons of olive oil. Add the shallots, season with salt, and cook for 10-12 minutes, stirring, until they begin to caramelize.
• Add the mustard, maple syrup, and apple cider vinegar and whisk to combine. Simmer for 3 minutes, until the sauce is slightly reduced and thickened. Season with salt and pepper to taste. Remove from the heat.
• Drizzle the warm sauce over the butternut squash, making sure to get the sauce in between the slits as best you can. Top with the hazelnuts, pomegranate seeds, and chives. Serve warm.
• Enjoy!

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.

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.