Subtle, smooth, crunchy, consistant, this dish is delicious! It is the star 💫 of our special holiday menu.
This is an upgraded, uplifted holiday version of the famous Swedish potatoes, Hasselbackpotatis.
For vegetarians or vegans, it is used as a main course. Just go with a green salad. In this case, the recipe is suitable for 4 people.
For carnivores, it becomes a side dish for white meat such as pork, chicken, turkey, rabbit, etc. The recipe is thus sufficient for 6 people.
In both cases, I suggest to present it hole on a plate to show it off, and then, carve it in front of your guests.
Ok. It’s stove time! (50 minutes total cooking time)
Hasselback Butternut Squash
You will need…
- 1 medium butternut squash (about 1 kg)
- 65ml of maple syrup
- 30ml of extra-virgin olive oil
- 15ml of Dijon mustard
- 15ml of dried sage
- 5ml of dried thyme
- 5ml of sea salt
- 3ml of ground black pepper
- 60ml of chopped walnuts
- Preheat your oven to 180°C.
- Cut the butternut squash in half lengthwise, scoop out the seeds and pulp and discard or save for another recipe.
- Remove the skin to completely to expose the bright orange flesh of the butternut.
- Place both squash halves, cut side down, on a roasting pan and bake for 20 minutes; remove from oven and let cool for a while.
- While the squash is in the oven, combine the maple syrup, olive oil, Dijon mustard, dried herbs, salt and pepper in a small bowl and mix well until combined.
- Place a squash half on a cutting board. Place wooden chopsticks or skewers on either side of the squash as this will prevent the blades from cutting right through the squash when slicing it.
- Cut very thin slices of squash, being careful not to cut the whole way through. Return the sliced squash to the baking sheet and repeat with the second half.
- Brush ⅓ of the maple dressing over the squash halves, getting the dressing into the slits.
- Return to oven. After 15 minutes, remove the squash from the oven and brush with some more maple dressing. Return to the oven for a further 15 minutes.
- Continue brushing the squash with the dressing & pan juices every now and then, for the remaining 15 minutes.
- Add the chopped pecans to the remaining maple dressing and stir to combine.
- Spoon over the top of the squash, dividing it equally between both halves.
- Return it to the oven for a final 5 minutes (you may need to add a little water to the pan bottom to prevent burning), or until your squash is golden brown.
- Serve with a sprinkle of fresh herbs and a pinch of salt.
Recipe inspired by Rachel Morrow<<