Hasselback butternut squash with sage

Hasselback butternut squash with sage

Based on 9 ratings

Ruby, Kitchen Stories

“Sweet pumpkin and earthy sage are a winning flavor combination. This recipe for a Hasselback-style butternut squash, as much a tasty side or beautiful center piece, is inspired by a recipe in Bon Appetit. Before you think it—don't be put off by the seemingly finicky slicing, we're going to guide you through it. With sage leaves neatly tucked in between the slices and basted in clarified butter and maple syrup, you've got all the earthy, woody flavor of the golden days before winter. You can leave the skin on if you like the chewy texture, but peeling it will mean the basting glaze will penetrate better and create lovely crispy edges. Enjoy!”

Difficulty

Easy 👌
20
min.
Preparation
50
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
butternut squash
20 sage leaves
125 g clarified butter
1 tbsp maple syrup
salt
pepper
maple syrup (for serving)
sea salt (for serving)
Metric
Imperial

Utensils

  • oven
  • cutting board
  • knife
  • skewer
  • baking sheet
  • saucepan
  • rubber spatula
  • pastry brush

Step 1/5

Preheat oven to 200°C/400°F. Peel butternut squash, slice in half, and remove the seeds.
  • 1 butternut squash
  • oven
  • cutting board
  • knife

Preheat oven to 200°C/400°F. Peel butternut squash, slice in half, and remove the seeds.

Step 2/5

To help you slice in the Hasselback style, place two skewers on either side of the butternut squash halves – this will prevent your knife from cutting all the way through. Slice thinly and repeat the process for the other half, then transfer both butternut squash halves to a baking sheet.
  • skewer
  • baking sheet

To help you slice in the Hasselback style, place two skewers on either side of the butternut squash halves – this will prevent your knife from cutting all the way through. Slice thinly and repeat the process for the other half, then transfer both butternut squash halves to a baking sheet.

Step 3/5

Heat the clarified butter in a saucepan and cook until browned and foamy. Add maple syrup and stir to combine. Season with salt and pepper.
  • 125 clarified butter
  • 1 tbsp maple syrup
  • salt
  • pepper
  • saucepan
  • rubber spatula

Heat the clarified butter in a saucepan and cook until browned and foamy. Add maple syrup and stir to combine. Season with salt and pepper.

Step 4/5

Place sage leaves between the butternut squash slices and brush both halves with some of the clarified butter mixture.
  • 20 sage leaves
  • pastry brush

Place sage leaves between the butternut squash slices and brush both halves with some of the clarified butter mixture.

Step 5/5

Bake in the oven at 200°C/400°F for approx. 50 min., or until the butternut squash is soft and browned on the edges. Baste the butternut squash with the clarified butter mixture approx. every 10 min during the baking time. Remove from the oven and serve on a large plate with a drizzle of maple syrup and some sea salt. Enjoy!
  • maple syrup (for serving)
  • sea salt (for serving)
  • oven

Bake in the oven at 200°C/400°F for approx. 50 min., or until the butternut squash is soft and browned on the edges. Baste the butternut squash with the clarified butter mixture approx. every 10 min during the baking time. Remove from the oven and serve on a large plate with a drizzle of maple syrup and some sea salt. Enjoy!