Prepare to transform an ordinary butternut squash into a show-stopping dish that will make your dinner guests swoon with delight! This Hasselback Butternut Squash with Bourbon Glaze is not just a side dish—it's a flavor explosion that marries the sweet, earthy richness of butternut squash with a decadent bourbon and maple syrup glaze. Imagine golden, crispy edges, tender interior, and a glossy caramelized finish that will elevate your meal from simple to spectacular in just one hour.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium butternut squash
- 1/4 cup bourbon
- 1/4 cup maple syrup
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 425°F (218°C) and line a large baking sheet with parchment paper.
- Carefully wash the butternut squash and pat dry with paper towels. Using a sharp chef's knife, carefully trim off both ends of the squash to create flat surfaces.
- Stand the squash upright and carefully slice off the outer skin using downward motions, ensuring all the tough exterior is removed while preserving the flesh.
- Place the squash on its side and make thin, closely spaced parallel cuts across the entire length, cutting about 3/4 of the way through but not completely separating the slices. This creates the classic "hasselback" fan-like appearance.
- In a small mixing bowl, whisk together bourbon, maple syrup, olive oil, salt, black pepper, and cinnamon to create the glaze.
- Brush the squash generously with half of the bourbon glaze, ensuring the mixture seeps between the cuts.
- Transfer the prepared squash to the prepared baking sheet and cover loosely with aluminum foil.
- Roast in the preheated oven for 25 minutes, then remove the foil and continue baking for an additional 20 minutes.
- During the last 10 minutes of cooking, brush the squash with the remaining glaze, allowing it to caramelize and create a rich, glossy finish.
- Remove from the oven when the squash is tender and the edges are crispy and golden brown.
- Let the squash rest for 5 minutes before serving. Slice and serve warm as a stunning side dish or vegetarian main course.
Tips
- Use a sharp chef's knife and take your time when making the hasselback cuts. The key is to slice about 3/4 of the way through without completely separating the slices.
- To prevent the squash from rolling while cutting, create flat surfaces by trimming the ends before peeling and slicing.
- For even cooking and maximum flavor absorption, brush the glaze between the cuts, allowing the bourbon and maple syrup to penetrate deeply.
- Cover the squash with foil for the first part of roasting to ensure even cooking, then uncover to achieve those irresistible crispy edges.
- Don't rush the glazing process during the final 10 minutes of cooking—this is where the magic of caramelization happens.
- Let the squash rest for 5 minutes after roasting to allow the juices to redistribute and the glaze to set.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 2g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
