Hasselback Butternut Squash

Holiday worthy but just simple enough to enjoy the goodness of fall's butternut squash anytime.

Ingredients:

1  1/2 lb butternut squash
olive oil
salt and pepper

cinnamon
nutmeg
sage

Glaze:

2 tbsps maple syrup
1 tbsp butter
2 tbsps dried cranberries

1 small potato (for support)

I've made hasselback potatoes many times but never considered using another vegetable. Suddenly these hasselback butternut squashes are popping up all over the internet. I had to try one for myself!

Peel the squash then cut in half lengthwise and scoop out the seeds and strings.

Place the halves cut-side down on a baking sheet. Brush with olive oil and add salt and pepper.
Bake at 400 F for 15 minutes.

Remove from oven and once cool enough to handle make those hasselback slices.  Using my trusty chopsticks on each side I sliced the squash with my knife stopping at the chopsticks so as not to cut all the way through the squash. 

The pre-bake made this step quite easy but I do hope to be able to make thinner slices the next time I try this recipe.

Once you have made your slices slip half  a small potato under the squash in the concave left from the seeds. This will help support the squash and keep it's shape. Brush again with olive oil, then sprinkle on cinnamon, nutmeg and sage.

Mix the glaze ingredients in a small saucepan and cook over medium heat for 1 minute. Cool a few minutes then drizzle over the squash.

Return to the oven for another 20-30 minutes or until your squash is tender.

Slide a wide spatula or long knife underneath the squash to remove it from the pan. And don't forget that little piece of roasted potato underneath!