I’ve hasselback-ed potatoes, sweet potatoes, and carrots so why not a beautiful butternut squash?  This festive side dish takes minimal effort, yet the results are visually impressive.  To complement the fall flavor, the squash is brushed with a rich maple syrup glaze during roasting.  Recipe idea inspired by Bon Appetit.

Maple-Roasted Hasselback Butternut Squash

1 large butternut squash, about 3-4 pounds

1 tablespoon olive oil

Flake or kosher salt and pepper, I use Jacobsen’s Flake Salt

1/4 cup pure maple syrup

1/4 cup unsalted butter

6-8 dried bay leaves

  1. Place oven rack in middle position, heat oven to 425 degrees.
  2. Peel squash, cut butternut squash in half lengthwise, scoop out seeds.
  3. Rub squash all over with olive oil and sprinkle generously with salt and pepper.
  4. Roast squash on foil-lined baking sheet, cut-side down, until just beginning to soften, about 15 minutes.
  5. Meanwhile, on stovetop, heat the maple syrup and butter in a small saucepan over low heat until butter melts.  Set aside off of the heat.
  6. Transfer squash onto a cutting board, cut-side down, and using a sharp knife cut squash crosswise going as deep as possible, but without cutting all the way through.  I place chopsticks lengthwise next to my squash to prevent my knife going through all of the way (see picture below). img_20161113_120713Return squash to baking dish, knife cut sides up, and tuck bay leaves between a few of the slices.  Glaze with some of the maple and butter mixture.  Season with salt and pepper.  Return to oven for 45-55 minutes and continue glazing every 10 minutes or so.  Tent with foil if squash starts to become too dark.
  7. Remove from oven when squash is tender and the glaze is a rich brown.  Pour any remaining glaze on top.  Can be served immediately or at room temperature.

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