Imagine a side dish so beautiful it makes your dinner guests stop and stare - that's exactly what this Hasselback Butternut Squash with Herb Butter promises! This isn't just another boring vegetable recipe; it's a culinary masterpiece that transforms an ordinary squash into an Instagram-worthy, flavor-packed sensation. With its elegant fan-like cuts and rich, aromatic herb butter, this dish elevates butternut squash from simple to spectacular, turning even vegetable skeptics into true believers.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium butternut squash
- 4 tablespoons herb butter
- Salt to taste
- Pepper to taste
- Fresh herbs for garnish
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Carefully wash the butternut squash and pat dry with paper towels. Using a sharp chef's knife, trim off both ends of the squash to create stable surfaces.
- Place the squash on a cutting board and carefully slice off the outer skin using downward motions, removing the tough exterior until you reveal the bright orange flesh.
- Cut the squash in half lengthwise and scoop out the seeds and stringy interior using a spoon. Discard the seeds or save for roasting separately.
- Place the squash halves cut-side down and make thin, closely spaced parallel cuts across the squash, being careful not to cut all the way through. The cuts should stop just before reaching the bottom, creating a "hasselback" fan-like appearance.
- Soften the herb butter at room temperature, mixing in finely chopped fresh herbs like thyme, rosemary, or sage if desired.
- Brush the prepared squash generously with the herb butter, ensuring it gets between the cut sections. Sprinkle with salt and freshly ground black pepper.
- Transfer the squash to the prepared baking sheet, cut-side up. Cover loosely with aluminum foil to prevent excessive browning.
- Roast in the preheated oven for 35-45 minutes, removing the foil during the last 10-15 minutes to allow the edges to crisp and caramelize.
- Check for doneness by piercing the thickest part with a fork. The squash should be tender and easily pierced.
- Remove from the oven and let rest for 5 minutes. Drizzle with any remaining herb butter and garnish with fresh herbs.
- Slice and serve hot as a stunning side dish that showcases the beautiful hasselback technique and rich herb butter flavors.
Tips
- • Use a sharp chef's knife and a steady hand when making the hasselback cuts. To prevent cutting through completely, place chopsticks or wooden spoon handles on either side of the squash as cutting guides. • For maximum flavor infusion, take your time brushing the herb butter between each cut. The more butter that seeps into the layers, the more delicious each bite will be. • If your squash is particularly large or thick, you might need to extend the cooking time. Always check for tenderness with a fork. • For extra crispy edges, remove the foil during the last 15 minutes of roasting and consider finishing under the broiler for 2-3 minutes. • Don't skip letting the squash rest after roasting - this allows the juices to redistribute and ensures a more tender texture.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 11g
Saturated Fat: 7g
Cholesterol: 30mg
