Roasted Butternut Squash with Maple Hasselback Style Slices
Recipe: Hasselback Butternut Squash with Maple Glaze, Fennel, Walnuts, and Pomegranate Seeds
If you're looking for a delish, show-stopping side dish or even a vegan main course this Thanksgiving, look no further! This Hasselback butternut squash business is the real deal, people. Not only does it taste freakin' amazing, but it also looks absolutely fabulous. And we're not just talking about spuds here; we're talking about chunky hunks of butternut squash that the whole damn family can chow down on.
First off, let's talk about where this crazy technique comes from. Back in the day, there was a restaurant in Sweden called Hasselbacken, and that's where they first sliced up some spuds like this. But now, we're taking it to the next level with squash.
The deal with the Hasselback technique is that it ain't just about making things pretty; it's about getting all that flavor deep into your chosen food vessel, not just on the outside. And trust us, this maple glazed, fennel-studded, nutty, and pomegranate-sprinkled dish is full of flavor!
Here's what you'll need:
- 1 medium butternut squash, peeled, halved lengthwise, seeds removed
- 1 tablespoon olive oil, plus more for oiling
- Salt, pepper, and other seasonings to taste
- 1/4 cup maple syrup
- 1/4 teaspoon red pepper flakes (or more if you're feelin' spicy)
- 1 fennel bulb, core removed, thinly sliced
- 1 cup walnuts
- 1/2 cup pomegranate seeds
- Flaky sea salt, to taste
Now, let's get to cookin'!
- First, preheat your oven to 400°F (200°C). Take a cutting board and rub the squash halves with olive oil on all sides, seasoning them with salt and pepper. Then, transfer them to a rimmed baking sheet, cut-side down, and roast for 30 minutes until a knife slides easily into the squash.
- Once they've had a little time in the oven, carefully remove the squash from the tray and place them on a cutting board. Now, it's time to make those slices. Cut the squash halfway down, making incisions about 1/4-inch apart, taking care not to slice all the way through the base. Gently return the squash to the baking sheet, cut-side down.
- Mix together the maple syrup, olive oil, salt, pepper, and red pepper flakes in a bowl. Add 1 1/2 tablespoons of the mixture to a bowl with the sliced fennel and toss to combine. Pour the rest of the mixture over the squash, making sure it gets into those sexy little incisions.
- Spread the fennel around the squash on the baking sheet, and roast the whole thing for another 30 minutes, or until the fennel starts to brown and the squash begins to caramelize on the bottom.
- Add the walnuts on top of the squash and roast for an additional 5 minutes.
- Finally, serve those bad boys when they're nice and done, topped with pomegranate seeds and a sprinkling of flaky sea salt.
And there you have it, folks. A Hasselback butternut squash delight that's bound to impress the hell out of your relatives this holiday season. Bon appétit!
Fun Fact:
The name "Hasselbacken" comes from a restaurant in Stockholm, Sweden, where this awesome cooking technique was first used!
P.S. Don't be afraid to get a little creative with your toppings. We're talking chopped herbs, balsamic glaze, whipped ricotta—the sky's the limit!
This Hasselback Butternut Squash recipe features nutritious ingredients such as butternut squash, fennel, walnuts, and pomegranate seeds, making it an appealing choice for a side dish or vegan main course. The Hasselback technique, originating from a restaurant in Sweden called Hasselbacken, ensures that the flavor is infused deep into the squash, making it a delightful centerpiece for any Thanksgiving meal. Instructions for preparing this tantalizing dish can be found in the given text.
