Hasselback butternut squash with sage

Hasselback butternut squash with sage

Based on 21 ratings
Ruby Goss

Ruby Goss

Food Editor at Kitchen Stories

www.instagram.com/ruby.goss/

"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 👌

Preparation

20 min

Baking

50 min

Resting

0 min

Ingredients

2Servings
butternut squash
6⅔
sage leaves
41⅔ g
clarified butter
tbsp
maple syrup
salt
pepper
maple syrup (for serving)
sea salt (for serving)
MetricImperial

Utensils

2 ovens, cutting board, knife, skewer, baking sheet, saucepan, rubber spatula, pastry brush

How-To Videos

how-to-prepare-butternut-squash

How to prepare butternut squash

Nutrition per serving

Cal228
Fat21 g
Protein2 g
Carb8 g
  • Step 1/5

    Preheat oven to 200°C/400°F. Peel butternut squash, slice in half, and remove the seeds.
    • 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 completely melted and warmed through. Add maple syrup and stir to combine. Season with salt and pepper.
    • 41⅔ g clarified butter
    • tbsp maple syrup
    • salt
    • pepper
    • saucepan
    • rubber spatula

    Heat the clarified butter in a saucepan and cook until completely melted and warmed through. 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.
    • 6⅔ 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!

  • Enjoy your meal!

    Hasselback butternut squash with sage

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