Description
Four side portions from two hasselback-cut butternut halves.
Ingredients
Scale
- 1 squash Medium butternut squash
- 1 tablespoon Olive oil
- 3 tablespoons Unsalted butter, melted
- 1 tablespoon Pure maple syrup
- 1 tablespoon Fresh sage, chopped
- 1/2 teaspoon Fine salt
- 1/4 teaspoon Ground black pepper
Instructions
- Heat oven to 400°F. Halve one medium butternut squash lengthwise, scoop seeds and peel both halves. Brush with 1 tbsp olive oil and roast cut-side down on a sheet about 20 minutes until just softened enough to slice without breaking.
- Cool until safe to handle, about five minutes. Turn cut-side down between two wooden spoon handles and make narrow crosswise cuts along each half, stopping at the handles so the slices stay attached.
- Whisk 3 tbsp melted butter with 1 tbsp maple syrup, 1 tbsp chopped sage, 1/2 tsp salt and 1/4 tsp pepper. Brush into the slits and over both halves.
- Roast another 35–40 minutes, basting once, until a knife passes through the thickest squash and edges color. Divide into four provisional side portions. Test slit spacing, glaze scorching and center tenderness.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 5 minutes, included in the total.
Untested estimate: 20-minute initial softening plus 35–40-minute slit roast and five-minute stand; squash size varies.
- Prep Time: 25 minutes
- Chilling, resting or cooling: 5 minutes
- Cook Time: 60 minutes
- Category: Side Dishes
Nutrition
- Serving Size: One quarter of the whole squash