Photo from Elizabeth Griffin
With the holidays coming up soon there's no doubt you'll be eating lots of carbs and other foods that aren't always the healthiest. This hasselback butternut squash recipe from The Dish, though, is the perfect way to incorporate some healthy carbs into your diet this holiday season.
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- 1 butternut squash, peeled, halved, and seeds removed
- Kosher salt and pepper, to taste
- 3 tbsp butter
- 8 sage leaves
- 1 tbsp apple cider vinegar
- pinch of red pepper flakes
- 1 tbsp Parmesan cheese
- 3 tbsp toasted pine nuts
- zest of half a lemon
1. Preheat the oven to 400° F.
2. Place the squash onto the baking sheet and brush with 1 tablespoon of melted butter. Season with salt and pepper.
3. Roast for 30 minutes until the squash is slightly tender but not cooked all the way through. Set the squash aside to cool enough to handle.
4. While the squash cools, melt the remaining butter in a small skillet and heat until the butter starts to brown and foam on top.
5. Carefully add the sage leaves and fry them in the butter for about 30 seconds.
6. Remove to a paper towel-lined plate and add 1 tablespoon apple cider vinegar to the butter. Set the brown butter aside while you cut the squash.
7. Place the slightly cooled squash onto a cutting board lengthwise. Start from the stem end and slice into the squash but not all the way through. Repeat all the way to the end of the squash making the cuts 1/4-inch apart.
8. Using a spatula, carefully place the squash back onto the baking sheet. Repeat with the remaining half. Then, brush both halves with a little of the brown butter mixture.
9. Cook the squash for another 25 to 30 minutes until tender. Remove from the oven and place on a platter.
10. Drizzle with the remaining brown butter, the sage leaves, shaved Parmesan, toasted pine nuts, red pepper flakes, and lemon zest. Finish with a little more salt if needed and serve.