Hasselback Butternut Squash With Bay Leaves Recipes

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HASSELBACK BUTTERNUT SQUASH WITH BAY LEAVES



Hasselback Butternut Squash With Bay Leaves image

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

1 large butternut squash or 2-3 small honeynut squash (about 3 pounds total)
1 tablespoon olive oil
Kosher salt, freshly ground pepper
1 Fresno chile, thinly sliced
1/4 cup pure maple syrup, preferably grade B
3 tablespoons unsalted butter
2 tablespoons apple cider vinegar
6-8 dried bay leaves

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.

SWEET AND SAVORY HASSELBACK BUTTERNUT SQUASH



Sweet and Savory Hasselback Butternut Squash image

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

1 tablespoon oil, or as needed
1 large butternut squash - peeled, halved lengthwise, and seeded
½ teaspoon salt
3 tablespoons water
¼ cup butter
¼ cup honey
1 tablespoon cinnamon
1 teaspoon minced garlic
1 teaspoon fresh oregano leaves
1 teaspoon dried orange peel
½ teaspoon smoked paprika
2 sprigs fresh oregano, or as needed
¼ cup dried cranberries
¼ cup chopped pistachio nuts

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

HASSELBACK BUTTERNUT SQUASH



Hasselback Butternut Squash image

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

1 medium butternut squash (about 4 pounds)
2 tablespoons olive oil
1/4 teaspoon finely ground sea salt
2 tablespoons butter, melted
2 tablespoons maple syrup
1 tablespoon light brown sugar
1/4 teaspoon ground chipotle pepper
Fried sage leaves, optional

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.

HASSELBACK BUTTERNUT SQUASH



Hasselback Butternut Squash image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 10

One 1/2- to 2-pound butternut squash
Olive oil
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
4 sprigs thyme
4 small sprigs rosemary
1/4 cup pure maple syrup
2 tablespoons apple cider vinegar
1/4 teaspoon chili flakes
Maldon salt, for serving

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.

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2016-10-18 tablespoons unsalted butter 2 tablespoons apple cider vinegar 6–8 dried bay leaves Preparation Step 1 Place a rack in upper third of oven; …
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  • Place a rack in upper third of oven; preheat to 425°. 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 ¼"), 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.
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  • 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.


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