Hasselback butternut squash with sage

Name: Hasselback butternut squash with sage
Prep time: 1200 s
Cook time: 3000 s
Total time: 4200 s
Yield: 6 Servings
Ingredients: 1 butternut squash; 20 sage leaves; 125 g clarified butter; 1 tbsp maple syrup; salt; pepper; maple syrup (for serving); sea salt (for serving)

Based on 9 ratings

Ruby

“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 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-6+

1	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

How-To Videos

Utensils

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

Nutrition per serving

Cal
228

Protein
2g

Fat
21g

Carb
8g

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

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 g 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!