Maple Syrup Glazed Hasselback Butternut Squash

With just a few of simple ingredients from your pantry and a baking tray, this dish is much easier than it looks and makes an amazing side dish that is a comforting and fun addition to any Fall meal or holiday table and will wow your family and guests. The aromatic, earthy oregano and sage pair really well with that slightly sweet flavour of the butternut squash.
Hasselback is a technique of slicing a vegetable or fruit thinly while still leaving it connected, opening it up like an accordion. It’s visually appealing and it’s also a great way to insert more flavor into the dish.

1 / 800 g Butternut squash, halved lengthwise, peeled, and seeded
2 tbsp Olive oil plus more to coat
80 g Maple syrup (or honey)
1/2 tsp Chilli pepper flakes
1 tbsp Wholegrain Dijon mustard
1 tbsp Sage leaves, finely chopped (or marjoram, rosemary or thyme)
1 tbsp Oregano, finely chopped (or marjoram, rosemary or thyme)
Sea salt
Freshly milled black pepper
A handful of walnuts, chopped

Preheat your oven to 200C / 180C fan-forced / /400F. Cut the butternut squash in half lengthways, then scoop out the seeds and pulp and discard. Remove the skin with a vegetable peeler.
Coat the pumpkin halves with oil and season with salt. Place pumpkin halves, cut-side down, on a baking tray. Roast for 20 minutes, then set aside to cool slightly (par-cooking makes the pumpkin easier to cut).
While the squash is in the oven, combine tpgether the olive oil, maple syrup, chilli flakes, Dijon mustard, chopped herbs, salt and pepper and mix well with a small whisk until completely combined.
Using a thin metal spatula, transfer pumpkin to a cutting board. Place a chopstick along each long side of pumpkin. Using a sharp knife, cut slits into pumpkin crossways about 4mm apart, cutting through to chopsticks to prevent cutting all the way through. Return the pumpkin to the baking tray. Repeat with remaining pumpkin half.
Brush about 1/2 of the maple syrup mixture over the pumpkin halves and roast for about 45 minutes, brushing pumpkin every 15 minutes with the pan juice. At the last 15 minutes, add the chopped walnuts to the remaining syrup glaze and stir to combine. Spoon the nut mixture over the top of the pumpkin halves and bake until golden and tender.
To serve, carefully remove the squash from the baking sheet with a spatulas and transfer them to a platter. Drizzle the pan juice over and sprinkle with extra herbs and walnuts. Enjoy!

30 comments:

Eva Taylor 1/10/20 10:13: What an awesome idea, I’ve made hassleback potatoes but not squash, so impressive too. Unfortunately we won’t be having a big Thanksgiving gathering this year, but it would have made an impressive addition.
Eva http://kitcheninspirations.wordpress.com/
R's Rue 1/10/20 13:51: Yum.
Cheyanne @ No Spoon Necessary 1/10/20 14:58: This butternut squash dish is SO pretty!! I absolutely love that you cut it hasselback!! And that maple glaze? YUM! This is a perfect side for the upcoming holidays!!!
Jeff the Chef 1/10/20 15:45: Beautiful! And no doubt tasty!
Kitchen Riffs 1/10/20 15:51: Such a fun idea! And pitch perfect fall flavors. Good recipe -- thanks.
Nancy Chan 1/10/20 16:19: Another interesting recipe. I would love to taste this squash.
SavoringTime in the Kitchen 1/10/20 19:20: What a great idea to par bake to make the slicing easier! This is a show-stopper, Angie, and I can't get enough Butternut squash in the fall and winter.
Królowa Karo 1/10/20 20:19: A very interesting and effective dish. I will definitely try it out.
foodtravelandwine 1/10/20 20:51: Great ideas for our Thanksgiving!....I love them!!.......Abrazotes, Marcela
speedy70 2/10/20 08:46: Adoro la zucca e così cucinata è strepitosa, grazie!!!!
Natalia 2/10/20 12:46: It looks so besutiful! Amazing idea,perfect for Fall ☺
Amy (Savory Moments) 2/10/20 13:34: This is something I've been meaning to try and these photos have sealed the deal that it will be on our menu soon! So yummy!
Ashley@CookNourishBliss 2/10/20 16:04: This is SUCH a fun way to prepare butternut squash! How cool would this be on a holiday table!?
Norma2 2/10/20 20:16: Vengo del blog de Evi y me encuentro con recetas muy sabrosas. Esta calabaza debe estar deliciosa con el aliño que le has puesto.
Te invito a conocer mi espacio
https://siempreseraprimavera.blogspot.com/
Saludos desde Argentina
rodzinatestuje 2/10/20 22:03: It looks amazing! I'm hungry now :)
Dahn @savorthebest 3/10/20 05:30: This is such a great way to serve butternut. One of my favorite fall foods.
Evi Erlinda 3/10/20 06:33: What a fantastic way to set the butternut out!
Looks SO good!
Paula Montenegro 3/10/20 17:33: I use butternut squash so much this might be my next favorite way of preparing it! Great recipe Angie.
Liz That Skinny Chick Can Bake 4/10/20 00:54: Oh, my gosh, Angie, this is SO gorgeous!! And perfect for our Thanksgiving menu!!
Suja Manoj 4/10/20 17:19: Looks awesome and festive. Great idea.
Roz | La Bella Vita Cucina 4/10/20 23:04: What a perfect dish for autumnal dinners, Angie. I love the combo of sage with maple. Delightful!
Valentina 5/10/20 04:49: Angie, this is stunning and so smart. I've done this with potatoes and even pears, but never thought of this and I love it! Especially flavored with the maple. Perfection. :-) ~Valentina
Pam 5/10/20 18:14: Gorgeous and delicious!!!
Raymund 6/10/20 20:57: Wow! this is a great idea, I only Hasselback potatoes, definitely this is something new to me and it sounds really delicious
tigerfish 6/10/20 22:51: The most difficult part is slicing the squash but you nailed it! Looks absolutely perfect.
Lauren - BasicGinger.com 7/10/20 23:48: always looking for new butternut squash recipes! I love the presentation on this one, it'd be so pretty on a holiday table!!
Noob Cook 8/10/20 09:54: Such a fun recipe to user in autumn. Such a great looking side dish for the fall and upcoming holiday season.
Izaa 10/10/20 19:48: I like such potatoes, they look great
mjskit 12/10/20 04:08: YAY! It's butternut squash season. Love this recipe and what a great way to enjoy this sweet and savory vegetable. Sorry for falling behind on your postings. Life seems to be getting in the way more and more. :)
Anonymous 20/10/20 17:44: Yes, yes and more yes. This would make such a fabulous side dish for the Christmas table. I just need a bit of patience - oops!

Choclette x