About this recipe
It’s Thanksgiving time, which means it’s time to start planning the menu for the big day.
If you’re looking to add something new to the Thanksgiving table this year, try this fun approach to the classic butternut squash.
This recipe uses the Hasselback technique, like you would a potato, for a delicious crispy and soft side.
Ingredients
Hasselback Butternut Squash
Directions
Hasselback Butternut Squash
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Peel butternut squash and cut off ends. Slice in half lengthwise and scoop out seeds.
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Place squash flat side down. Use two wooden spoons as guides and cut thin slices without cutting through.
TIP:
Wooden spoons prevent cutting all the way through. -
Place squash on a parchment-lined cookie sheet.
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Combine melted butter and maple syrup. Brush mixture onto squash, getting between cuts.
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Insert thin garlic slivers into squash cuts.
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Dip sage leaves in butter/maple syrup and place on sheet briefly (remove quickly to avoid burning).
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Sprinkle thyme and salt over squash.
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Bake at 400°F for about 1 hour until tender, basting occasionally with butter/maple syrup.
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Toast pecans lightly and chop.
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Transfer squash to platter and garnish with pecans, crumbled goat cheese, sage leaves, and thyme sprigs.
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