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Hasselback Butternut Squash

BY HOPE HAHN

ADAPTED FROM TIEGHAN GERARD

 

One of my all-time favorite comfort foods that I will never get tired of eating. My recipe skips the meat, but you won’t miss it one bit. The seasoned veggies and delicious gochujang sauce fill this bowl with flavor!

TIME – 1 hour 30 minutes

Ingredients

1 large butternut squash

1 stick (8 Tbsp) of butter

4 Tbsp of extra virgin olive oil

Herbs (sage is recommended)

Salt and Pepper to taste

Preparation

Preheat the oven to 425 degrees.

Peel the squash skin off and cut the squash in half lengthwise. Scoop out the seeds with a spoon (you can save the seeds and season them in the maple butter). Rub 2 tablespoons olive oil on the squash and season with salt and pepper. Place on a large baking sheet and roast until the squash begins to soften (around 10~15 minutes).

While the squash is softening, melt the butter and stir together the butter, maple syrup, and any herbs of your choosing.

Once the squash is done, slice through the squash crosswise but not all the way through. I put two spoons on both sides of the squash so that my cuts were even and didn’t go all the way through. 

Return the squash to the baking sheet, scored sides up. Spread half the maple butter over the squash, allowing it to drip into the slices. Season with salt and pepper.

Roast the squash for 30 minutes, then spread with the remaining maple butter. Return to the oven and roast another 15-20 minutes, until the squash is tender.