Description
This roasted butternut squash prepared in the Hasselback style is a delightful and visually appealing dish. The squash is peeled, halved, and thinly sliced without cutting all the way through, then roasted with a flavorful glaze of honey and soy sauce. Finished with crunchy walnuts and served alongside a fresh salad, it makes a perfect elegant side or a light main dish.
Ingredients
Squash
- 2 butternut squashes
- Olive oil, for brushing
- 1 tablespoon honey
- 2 tablespoons soy sauce
Garnish
- 50 g chopped walnuts
- 1 salad (any fresh mixed greens), dressed to taste
Instructions
- Preheat Oven and Prepare Squash: Preheat your oven to 200°C (390°F). Using a vegetable peeler, carefully peel the butternut squashes. Then cut them in half lengthwise and scoop out the seeds with a large spoon.
- Initial Roasting: Brush the cut butternut squash halves generously with olive oil on the rounded side using a pastry brush. Place them cut side down on a baking sheet lined with parchment paper. Roast in the oven for 15 minutes to begin softening the squash.
- Create Hasselback Cuts: Remove the squash from the oven and place them on a cutting board, cut side up. Make thin slices about half a centimeter apart along the length of each half, taking care not to cut all the way through to the bottom. This creates the signature Hasselback effect that allows flavors to penetrate deeply.
- Glaze and Continue Roasting: Drizzle or brush each squash half with 1 tablespoon of honey and 2 tablespoons of soy sauce evenly over the surface and between the slices. Return them to the oven and roast for an additional 30 minutes. During this time, baste occasionally with the juices that collect on the baking sheet to keep the squash moist and enhance flavor.
- Serve: Once cooked through and caramelized, remove the squash from the oven. Serve warm, sprinkled with the chopped walnuts for crunch and accompanied by a fresh dressed salad to balance the rich flavors.
Notes
- For a vegan version, substitute honey with maple syrup or agave syrup.
- You can use tamari or coconut aminos as gluten-free alternatives to soy sauce.
- Be careful not to cut all the way through the squash when making slices to maintain the Hasselback shape.
- The salad can be a simple green mix dressed with lemon vinaigrette or any preferred dressing.
- Leftovers can be refrigerated and gently reheated in the oven to maintain texture.
