Hasselback butternut squash, roasted with sage-honey butter and topped with crunchy candied pecans, will grow to be your new favourite vacation facet dish! Excellent for Thanksgiving and Christmas, it’ll make an attractive veggie centerpiece – savory, candy, and deeply caramelized.
Present-Stopping Hasselback Squash: The Final Vacation Facet Dish
Yearly as Thanksgiving approaches, I get impressed to share a recent butternut squash recipe with my readers – it is virtually a convention on my weblog! My fan-favorite roasted butternut squash and brussels sprouts facet dish from again in 2015 nonetheless will get rave opinions, and extra lately, my sausage stuffed butternut squash and butternut squash pasta salad have grow to be absolute hits for vacation entertaining and comforting weeknight dinners. This Hasselback Butternut Squash with Candied Pecans is my latest creation and it suits seamlessly into my Thanksgiving Menu, providing restaurant-quality presentation and taste that simply wow company. I’ve at all times had a little bit of an obsession with orange-hued consolation meals – there’s one thing so cozy, vibrant, and festive about them, particularly when fall rolls in and squash season peaks. If you happen to love colourful facet dishes for entertaining or simply crave straightforward, crowd-pleasing autumn recipes, this winter squash will make a visually gorgeous and scrumptious addition to your vacation desk on Thanksgiving and Christmas!
The way to Make Hasselback Butternut Squash (Step-By-Step Pictures)
- Collect all of your components. This picture conveniently exhibits the whole lot you want:
- Warmth oven to 400ºF and line a sheet pan with parchment.
- Put together squash: Peel, halve, and seed squash; set cut-side down. Use a wood spoon as a guard and slice thinly with out chopping by way of.
- Let me present you in photographs find out how to safely slice the squash: Set the squash cut-side down and place a wood spoon alongside either side (or alongside the “high” facet) as “guard rails.” Make skinny crosswise cuts all the way down to the rails (however not by way of the bottom) so the squash stays intact and followers superbly.
- Roast: Rub with olive oil, salt, and pepper; cowl tightly with foil and roast 35-45 min till principally tender.
- Make the honey butter: Stir collectively melted butter, honey, and chopped sage.
- Brush with honey-butter and roast some extra: Uncover the squash; brush a lot of the honey butter into the cuts and roast 25-30 min extra, basting a couple of times, till golden and tender. Take away from oven.
- Brush with remaining honey butter; tuck in sage leaves and scatter thyme.
The way to Make Candied Pecans
- Coat the pecans with sauce: Simmer sugar, water, cinnamon, and salt till effervescent (about 1 minute) in a medium sauce pan. Add pecans and stir 1-2 minutes to coat.
- Let the pecans cool: Unfold in a single layer on a parchment lined tray or sheet pan to chill till crisp.
- Serve: High the hasselback butternut squash with candied pecans and serve.
Serving Concepts
- Basic Thanksgiving Pairings: Serve alongside turkey or roast duck, gravy, Italian sausage stuffing, and my more healthy inexperienced beans for an entire feast.
- Fancy Vegetarian Mains: High with goat cheese or feta and serve with quinoa for a hearty veggie entrée. Or serve it alongside my different standard vegetarian major programs like butternut squash spinach lasagna or butternut squash black bean enchilada casserole. For extra concepts, see my Meatless Thanksgiving Menu.
- Autumnal Salads: Pair with my roasted candy potato and kale salad or with apple spinach salad. Additionally, see my 30 Greatest Thanksgiving Salads for extra concepts.
- Entertaining Facet for Roast: Wonderful with braised quick ribs, my pork tenderloin, alongside my pan-seared steak (with one of the best marinade ever), apple cider braised pork shoulder, roast hen, or glazed ham.
Storage, Reheating, Freezing, Make-Forward
- Storage: Cool absolutely; refrigerate in an hermetic container as much as 4 days. Maintain pecans separate so that they keep crisp.
- Reheating: 300°F oven, 10-Quarter-hour, tented with foil till heat; uncover the final 3 minutes to re-crisp edges. Drizzle a teaspoon of melted butter or olive oil if it seems dry.
- Freezing: Not splendid (texture turns watery). If you happen to should, freeze in slices (not entire) as much as 2 months and reheat from frozen at 325°F; end with recent herbs and a contact of honey butter.
- Make-ahead: Roast coated (first Half-hour of roasting) as much as 1 day forward. Chill (within the fridge). Earlier than serving, brush with honey butter and end the uncovered roast; high with pecans and herbs proper earlier than bringing to the desk.
Extra Butternut Squash Recipes
- Stuffed Butternut Squash with Spinach, Bacon, and Cheese
- Butternut Squash Pasta Salad with Brussels Sprouts, Pecans, and Cranberries
- Creamy Butternut Squash Pasta with Sausage and Spinach
- Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries
- Creamy Butternut Squash Gnocchi with Sausage
- Butternut Squash Ravioli with Brown Butter Sauce and Pecans
- Fall Spinach Salad with Roasted Butternut Squash and Maple-Lime Dressing
Hasselback Butternut Squash with Candied Pecans
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Thinly sliced, roasted butternut squash brushed with honey-sage butter and completed with candied pecans for a savory-sweet, caramelized vacation showpiece. One in all my greatest vacation facet dishes for Thanksgiving and Christmas!
Servings 6
Energy 549kcal
Components
Roasted Butternut Squash
- 2 medium butternut squash
- 3 tablespoons extra-virgin olive oil
- salt and freshly floor pepper
- 8 tablespoons unsalted butter melted
- 3 tablespoons honey
- 2 tablespoons chopped recent sage plus small leaves for garnish
- recent thyme sprigs for garnish
- ½ cup do-it-yourself candied pecans (you can too use store-bought)
The way to Make Candied Pecans:
- ¼ cup brown sugar
- 1 tablespoon water
- ¼ teaspoon floor cinnamon
- ¼ teaspoon sea salt
- 1 ½ cups uncooked pecan halves
Directions
The way to Roast Butternut Squash
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Preheat the oven to 400ºF and line a sheet pan with parchment paper.
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Peel the squash then lower it in half and scoop out the seeds. Place every squash cut-side down on a chopping board. Place a wood spoon or related alongside the size of the squash. Being very cautious to not lower throughout, slice the squash thinly widthways.
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Drizzle the squash with extra-virgin olive oil and season generously with salt and pepper then use your palms to rub the oil and seasoning in.
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Cowl tightly with foil and roast for 35-45 minutes, till principally tender however not collapsing.
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In the meantime, make the honey butter: In a small bowl, combine collectively the melted butter, honey, and chopped sage.
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Take away the squash from the oven and brush or spoon a lot of the honey butter evenly excessive, ensuring it seeps into the cuts. Return to the oven and roast uncovered for 25-Half-hour, basting a couple of times, till the squash is tender and beginning to go golden round its edges.
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Take away from the oven and brush with the remaining honey butter.
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Poke some sage leaves in-between the cuts on the squash, then scatter over the thyme sprigs and candied pecans.
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Serve instantly.
The way to Make Candied Pecans
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Line a tray (or a sheet pan) with parchment.
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Heat sugar, water, cinnamon, and salt in a skillet till effervescent (about 1 min).
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Add pecans and stir to coat for an additional 1-2 minutes.
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Unfold in a single layer on a parchment lined tray / sheet pan to chill and crisp utterly.
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Maintain separate till after squash is roasted, then use to complete and garnish.
Notes
- Do I’ve to peel butternut squash? I undoubtedly advocate peeling. A Y-peeler works best-peel till the deep orange flesh is uncovered.
- The way to slice squash safely: Set a wood spoon alongside either side of the squash as guard rails. Slice all the way down to them; the bottom stays intact. It will forestall you slicing throughout. See step-by-step photographs above this recipe card.
- Salt: Do not maintain again on ultimate flaky sea salt. It makes the dish by balancing the honey.
- Makey scorching honey: You might add a pinch of cayenne or chili flakes to the honey butter.
- The foil-covered roast at first ensures a young inside earlier than the glaze caramelizes.
Storage:
- Room Temperature: Greatest served instantly after roasting. The squash can relaxation loosely tented for as much as 1 hour earlier than serving – re-glaze earlier than presenting if wanted. Refrigerate after 1 hour.
- Fridge: Retailer leftovers in an hermetic container for as much as 3 days. Reheat in a 350°F (175°C) oven till warmed by way of and re-caramelized.
- Freezer: Not really useful.
Incessantly Requested Questions
- How do I make this nut-free? Skip the candied pecans and exchange with toasted pumpkin seeds, sunflower seeds, or simply recent herbs for garnish.
- Is that this recipe gluten-free? It’s! All of the components are naturally gluten-free-just double-check your candied pecans or substitute do-it-yourself to be protected.
- Can I make it dairy-free? Sure-use vegan butter or olive oil. I nonetheless embody honey for shine (use maple for vegan). Taste is completely different however nonetheless wonderful.
- Why roast coated first? Foil traps steam so the inside softens earlier than the sugars caramelize. Then you definately take away the foil to brown and crisp the ridges.
- My squash is not browning-what now? Crank the oven to 425°F for the final 5-8 minutes or transfer it up a rack. Brush on a skinny movie of honey butter proper earlier than that ultimate blast.
Diet
Energy: 549kcal | Carbohydrates: 51g | Protein: 5g | Fats: 40g | Saturated Fats: 12g | Polyunsaturated Fats: 7g | Monounsaturated Fats: 19g | Trans Fats: 1g | Ldl cholesterol: 40mg | Sodium: 112mg | Potassium: 1013mg | Fiber: 8g | Sugar: 24g | Vitamin A: 27056IU | Vitamin C: 53mg | Calcium: 164mg | Iron: 3mg
