Techniques and Recipes

ROAST

Hasselback Butternut Squash

The Hasselback technique creates greater surface area for ﬂavorful herbs,

seasonings, and butter—and lots of it—to cling to. The result? Delicious ﬂavor

and texture in every bite. To achieve the hallmark thin slices of Hasselback

dishes, we used a two-step roasting process. By roasting the unsliced squash

halves until slightly softened, we were able to cut consistent, thin slits with ease.

INGREDIENTS

– 1 large (2–3 pound) butternut squash,

halved lengthwise, peeled, and seeded

– 2 tablespoons olive oil

– ½ teaspoon ground sage

– 5 tablespoons salted butter

– 4 cloves garlic, ﬁnely minced

– 1 teaspoon red pepper ﬂakes

– 8–10 sage leaves

– ¼ cup grated Parmesan

cheese (optional)

– Fresh parsley, chopped (optional)

– Salt and pepper

PREPARATION METHOD

1. Preheat oven to 375°F Roast Mode with a rack set at position “3.” 2. Place squash

halves, cut side down, on baking sheet. 3. Drizzle and evenly coat both halves with olive

oil, ground sage, salt, and pepper. 4. Roast for 10–15 minutes or until squash is soft

enough to cut. 5. Remove from oven and cut ¼ inch, horizontal slits down the length of

the squash, being careful not to slice through the entire squash, stopping ¼ inch from

the base. 6. Melt butter in a pan on medium heat. Stir frequently, 2–3 minutes, until butter

begins to brown. Remove from heat and stir in garlic, red pepper ﬂakes, and 4–5 sage

leaves. Pour melted butter mixture over top of sliced squash. Intersperse remaining sage

leaves into squash slits. 7. Roast butternut squash halves, basting with the cooking juice

every 8–10 minutes, for 40 minutes. 8. Turn on the broiler for a few minutes until the top

of the squash is lightly browned. 9. Sprinkle Parmesan cheese over the squash and bake

for 5 minutes or until cheese melts. Alternatively, top with fresh chopped parsley and a

sprinkle of kosher salt and serve.

MAKES RACK POSITION COOK TIME

6 SERVINGS 3 1 HOUR

MODES Roast