Roasted Hasselback Butternut Squash
Fall is in full swing and it’s the perfect time of year for baking and roasting. My family and friends adore my fall cooking because I put extra care into making everything super cozy. My Roasted Hasselback Roasted Butternut Squash recipe is great this time of year because it’s hearty, warming, and easy to make. It’s not as heavy as the holiday meals we’re all looking forward to, so you can consider this one a warm-up for the colder months ahead!
Wait a second—Hasselback Squash? What about Hasselback Potatoes?
Last spring, I shared my Rosemary and Garlic Hasselback Potatoes recipe in Peoria Magazine… and a good Hasselback recipe is traditionally made with potatoes, but this Roasted Butternut Squash version is one of the most impressive fall recipes you’ll ever make.
Where do Hasselback recipes come from?
The name “Hasselback” as a food preparation is derived from its place of origin. The story goes that a chef named Leif Elisson developed the recipe in 1953 when he worked at the Hasselback Hotel and Restaurant in Stockholm, Sweden.
Selecting the Perfect Butternut Squash
If you’re not sure how to pick the best butternut squash, just follow these simple guidelines. Always look for squash that have nice, long necks. The neck area is where most of that delicious orange flesh is. Look for squash that have a nice light orange color to them. Make sure to avoid blemishes and soft spots.
How to Slice Hasselback Squash
If you know how to cut a Hasselback potato, then you can slice a Hasselback squash. And if not, don’t worry! The cutting technique for Hasselback squash is simple: Just think of an accordion. During baking, the final product will open up to look like an accordion. The process is easier than you think.
Just grab two wooden chopsticks, a sharp chef’s knife, and a cutting board. Place your peeled and par-baked squash half on a cutting board, cut side down. Place one chopstick on each side of the squash (the long way). Now, cut ¼-inch wide slices to create your accordion cut. As the knife blade goes through the squash to make a cut, the blade will stop when it meets the chopstick, ensuring that the cut does not go all the way through. Genius!
How to Season a Hasselback Butternut Squash
To give your roasted squash extra flavor, baste it with my delicious maple syrup butter mixture, then tuck some fresh sage leaves between a few of the slices. Remember to set a little glaze aside for extra basting. You’ll baste a few more times during the baking process so you get a nice, rich brown color on your Hasselback butternut squash. Rich, caramelized, savory, mouthwatering… that’s how you season a Hasselback butternut squash!
It’s all about presentation… How to Serve Hasselback Roasted Butternut Squash
Use two wide metal spatulas to lift the squash off the pan and transfer it to your presentation platter. Place a few fresh sage leaves on top and you have a dramatically delicious Hasselback Roasted Butternut Squash! Serve this easy and impressive fall recipe with grains like wild rice or quinoa, or a loaf of crusty bread and butter. Add your favorite protein for a heartier spread. Enjoy!