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.
HASSELBACK BUTTERNUT SQUASH
Provided by Michael Symon : Food Network
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 10
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.
HASSELBACK BUTTERNUT SQUASH RECIPE BY TASTY
Here's what you need: medium butternut squash, water, olive oil, kosher salt, pepper, shallot, dijon mustard, maple syrup, apple cider vinegar, hazelnuts, pomegranate seeds, chives
Provided by Greg Perez
Categories Dinner
Yield 8 servings
Number Of Ingredients 12
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!
Nutrition Facts : Calories 137 calories, Carbohydrate 21 grams, Fat 5 grams, Fiber 3 grams, Protein 2 grams, Sugar 7 grams
HASSELBACK BUTTERNUT SQUASH
Squash makes the perfect holiday side dish, especially when it's Hasselback butternut squash! The thin slits cut into each half allow the butter, maple syrup, brown sugar and ground chipotle mixture to get in every single nook and cranny. This is one side that everyone at your holiday table will be excited to gobble up! —Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 236 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 127mg sodium, Carbohydrate 42g carbohydrate (14g sugars, Fiber 10g fiber), Protein 3g protein.
SWEET AND SAVORY HASSELBACK BUTTERNUT SQUASH
The glaze creates a smoky caramelized topping, and the cranberries and pistachios add tartness and crunch. My 10-year-old walked in as I pulled this from the oven for the first time and announced, 'that's beautiful!' It's just as amazing in flavor, and it makes a gorgeous, elegant side.
Provided by Angela Sackett Superhotmama
Categories Side Dish Vegetables Squash
Time 1h10m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Rub oil over squash and season with salt. Place on a rimmed baking sheet and add water.
- Bake in the preheated oven until softened, about 20 minutes.
- Meanwhile, combine butter, honey, cinnamon, garlic, oregano leaves, orange peel, and paprika in a small saucepan over medium heat. Heat sauce until combined, 1 to 3 minutes.
- Remove squash from oven and reduce heat to 400 degrees F (200 degrees C). Allow squash to cool for 5 minutes.
- Slice squash partway through vertically, leaving the bottom portion attached. Drizzle with 1/2 the sauce. Return to the hot oven and bake 10 minutes more.
- Remove from the oven and press gently on the squash to separate slices. Drizzle 1/2 of the remaining sauce on top and return to the hot oven. Bake 10 more minutes.
- Remove from oven and tuck oregano sprigs between slices or lay on top. Sprinkle with cranberries and pistachios and drizzle with remaining glaze.
- Bake in the hot oven 10 minutes more.
Nutrition Facts : Calories 426.1 calories, Carbohydrate 68 g, Cholesterol 30.5 mg, Fat 19 g, Fiber 9.3 g, Protein 5.5 g, SaturatedFat 8.3 g, Sodium 421.8 mg, Sugar 30.5 g
More about "hasselback butternut squash with bay leaves recipes"
HASSELBACK BUTTERNUT SQUASH WITH BAY LEAVES
From selmagique.com
Servings 8Total Time 2 hrsEstimated Reading Time 1 min
BARBECUED HASSELBACK BUTTERNUT SQUASH RECIPE - GREAT …
From greatbritishchefs.com
HASSELBACK BUTTERNUT SQUASH, TWO WAYS. - HOW SWEET …
From howsweeteats.com
HASSELBACK BUTTERNUT SQUASH RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY HASSELBACK SQUASH RECIPE | OLIVEMAGAZINE
From olivemagazine.com
ROASTED HASSELBACK BUTTERNUT SQUASH | 12 TOMATOES
From 12tomatoes.com
HASSELBACK BUTTERNUT SQUASH RECIPE | HEALTHY FITNESS …
From healthyfitnessmeals.com
HASSELBACK BUTTERNUT SQUASH WITH SAGE BUTTER AND …
From halfbakedharvest.com
RECIPE - HASSELBACK BUTTERNUT SQUASH - HALLMARK CHANNEL
From hallmarkchannel.com
37 BUTTERNUT SQUASH RECIPES TO COOK NOW | BON APPéTIT
From bonappetit.com
- Squash and Radicchio Salad With Pecans. For this baked butternut squash recipe, you’ll toss the veg with hearty radicchio, crips pears, and an irresistible pecan dressing.
- Fridge Clean-Out Nabe With Mushroom Dashi. Squash cubes take center stage in Christina Chaey’s mushroom dashi, a showcase for all sorts of vegetables and proteins that’s especially delicious with fresh butternut squash.
- Butternut Squash and Green Bean Stew. With tender chunks of roasted butternut squash, crisp green beans, and warm, velvety broth, this dish is vegetarian comfort food at its finest.
- Winter Squash and Kale Pasta With Pecan Breadcrumbs. Tender 1-inch cubes of butternut squash, crunchy pecan breadcrumbs, and leafy kale come together in this crowd-pleasing pasta.
HASSELBACK BUTTERNUT SQUASH - PLATTER TALK
From plattertalk.com
5/5 (2)Total Time 1 hr 15 minsCategory Fancy Side Dishes, Side DishPublished Sep 23, 2020
HASSELBACK BUTTERNUT SQUASH | TASTEMADE
From tastemade.com
HASSELBACK BUTTERNUT SQUASH WITH BAY LEAVES ON THE GRILL
From arteflame.com
BEST HASSELBACK BUTTERNUT SQUASH RECIPE - HOW TO MAKE …
From goodhousekeeping.com
HASSELBACK BUTTERNUT SQUASH WITH BAY LEAVES | PUNCHFORK
From punchfork.com
THANKSGIVING RECIPE: HASSELBACK BUTTERNUT SQUASH WITH BAY LEAVES
From freep.com
HASSELBACK BACON BUTTERNUT SQUASH - DELISH
From delish.com
You'll also love