Nov 13

Nov 13 Hasselback Butternut, Who Knew?

Where have these been my whole life? I thought I knew everything there was to know about butternut — but this... this is magic!

I'm not sure I would have attempted this without knives that were recently professionally sharpened. It is labor intensive and should not be attempted after a glass of wine. But the few minutes of sober knife-wielding precision, pays off in spectacular ways: more surface area to caramelize, more little crannies to trap flavor, just... more.

Start by peeling (never easy). But, the flavor is better than pre-peeled, and it really only takes a minute or two. This squash was so large, I didn't used the whole thing.

Wooden spoons on either side ensure you don't cut through the bottom, although I certainly managed to...

So you cut the slits, as close to 1/4" apart as you can. Don't get to caught up on exactitude (remember the name of this website), if a little wedge comes loose, just put it back into the whole squash. Then top with... here's where you get creative! Maple Chipotle? Honey and pecans? Bay leaves? We decided to go with something very simple so we loosely followed a recipe for Best Hasselback Butternut Squash from Woman's Day. Omitted the garlic for this first attempt, and streamlined the whole operation by making a simple basting brown butter and fresh sage sauce.

Hasselback Butternut Squash with Brown Butter & Sage

1- 2 Tablespoons of Olive Oil
2lb.+ Butternut Squash
6 Tablespoons Butter
10 - 12 Fresh Sage Leaves
1 Teaspoon Kosher Salt
Fresh Ground Pepper

Place rack in top third position, preheat the oven to 425°

Spread olive oil on baking sheet with rim

Peel squash with vegetable peeler, taking care to remove skin and whitish layer below. Cut in half lengthwise and scoop out seeds.

Placing flat side down on a cutting board, position wooden spoons or chopsticks lengthwise on either side of the squash. With a sharp knife, make 1/4" cuts across the width, as far as you can without cutting all the way through. Mistakes will be made, carry on.

Carefully lift the squash and place on the prepared baking sheet, flat side up, scored side up.

In a small saute pan (a light color works best so you can assess the color change), melt half the butter over medium heat, swirling until it turns golden brown and gives off that gorgeous nutty aroma.

Chop 3 or 4 of the sage leaves, and add to the brown butter. Off the heat and let cool for a few minutes, then transfer to a small bowl. Add the remaining butter, and half the salt.

With a pastry brush, baste the squash with the butter mixture. Tuck remaining sage leaves into a few of the slits. Sprinkle with more salt and fresh ground pepper.

Place in the oven, and baste every 15 minutes or so. Move to a lower rack if the squash browns too quickly.

Roast until tender and nicely browned, 60 minutes.