You had me at brown butter, but these Hasselback butternut squash are a great side dish to incorporate into your fall menus and the good news we have you covered. And if dairy ant your thing, you can easily replace the butter in this recipe with coconut or avocado oil. See good food for everyone!
First off, it’s hard to slice into a butternut squash, right?! It takes strength, balance, and leverage. Not an easy task for all and the risk of your knife slipping and chopping off a finger. The struggle is real guys!
There have been times where my knife gets stuck, and I’m literally banging the squash down with my knife on the chopping board to try cut through or remove my blade. Help!
There has to be an easier way of doing this, I thought to myself. So I googled and found an array of different ideas. Thank you google!
This recipe is for butternut squash, but this trick can be used for slicing into any seasonal squash that is difficult to slice into. The kabocha squash and acorn squash are a few of my seasonal favorites besides the butternut.
I think one of the difficulties with slicing into these is that they are super hard and dense. But they oddly shaped too, making it challenging to balance on your cutting board and getting enough leverage to slice into.
It’s quite simple, microwave for 4-6 minutes. I know pretty simple, right?! But seriously it works, just microwaving for a few minutes softens the skin a little and makes it easier to slice into. I know that I will not be slicing into any squash without microwaving first, and I had to share it with you.
If microwaves aren’t your sort of thing, then you could always try baking it whole in the oven for a little to soften it up. Let me know if it works if you give it a try! Okay, let talk about this dish!
I love trying new things with the bounty of seasonal produce. When you think of butternut squash, you think of butternut squash soup. Nothing wrong with butternut squash soup, I freaking love it! Just made some delicious butternut squash & pear soup the other night, oh so good. But I wanted to do more with this great ingredient.
Then this recipe was born, everything is better with brown butter, and those maple-glazed candied pecans are like crack. I top those sweet little nuts on so many dishes, green salads, that butternut squash & pear soup that I mentioned, to grabbing a handful when you have a sweet tooth craving.
You can get the maple-glazed candied pecans recipe over here!
This side dish is perfect with make during the holidays if you want to change up some of the traditional marshmallow sweet potatoes with something different.
Roast the butternut squash until its nice and caramelized. Arrange the squash on a platter (my personal favorite is this one from Crate & Barrel) top with any extra brown butter, add extra fresh thyme, glazed candied pecans, and a little more salt. There you have it! I hope you enjoy it!