Hasselback Butternut Squash with Candied Pecans

Hasselback butternut squash, roasted with sage-honey butter and topped with crunchy candied pecans, will turn into your new favourite vacation aspect dish! Excellent for Thanksgiving and Christmas, it can make a gorgeous veggie centerpiece – savory, candy, and deeply caramelized.

Present-Stopping Hasselback Squash: The Final Vacation Aspect Dish

Yearly as Thanksgiving approaches, I get impressed to share a contemporary butternut squash recipe with my readers – it is virtually a practice on my weblog! My fan-favorite roasted butternut squash and brussels sprouts aspect dish from again in 2015 nonetheless will get rave opinions, and extra just lately, my sausage stuffed butternut squash and butternut squash pasta salad have turn into absolute hits for vacation entertaining and comforting weeknight dinners. This Hasselback Butternut Squash with Candied Pecans is my latest creation and it matches seamlessly into my Thanksgiving Menu, providing restaurant-quality presentation and taste that simply wow friends. I’ve at all times had a little bit of an obsession with orange-hued consolation meals – there’s one thing so cozy, vibrant, and festive about them, particularly when fall rolls in and squash season peaks. In case you love colourful aspect dishes for entertaining or simply crave simple, crowd-pleasing autumn recipes, this winter squash will make a visually gorgeous and scrumptious addition to your vacation desk on Thanksgiving and Christmas!

Tips on how to Make Hasselback Butternut Squash (Step-By-Step Photographs)

• Collect all of your substances. This photograph conveniently reveals every thing you want:

• Warmth oven to 400ºF and line a sheet pan with parchment.
• Put together squash: Peel, halve, and seed squash; set cut-side down. Use a picket spoon as a guard and slice thinly with out chopping by means of.

• Let me present you in pictures how one can safely slice the squash: Set the squash cut-side down and place a picket spoon alongside each side (or alongside the “high” aspect) as “guard rails.” Make skinny crosswise cuts all the way down to the rails (however not by means of the bottom) so the squash stays intact and followers superbly.

• Roast: Rub with olive oil, salt, and pepper; cowl tightly with foil and roast 35-45 min till principally tender.

• Make the honey butter: Stir collectively melted butter, honey, and chopped sage.

• Brush with honey-butter and roast some extra: Uncover the squash; brush a lot of the honey butter into the cuts and roast 25-30 min extra, basting a couple of times, till golden and tender. Take away from oven.
• Brush with remaining honey butter; tuck in sage leaves and scatter thyme.

Tips on how to Make Candied Pecans

• Coat the pecans with sauce: Simmer sugar, water, cinnamon, and salt till effervescent (about 1 minute) in a medium sauce pan. Add pecans and stir 1-2 minutes to coat.
• Let the pecans cool: Unfold in a single layer on a parchment lined tray or sheet pan to chill till crisp.

• Serve: High the hasselback butternut squash with candied pecans and serve.

Serving Concepts

• Traditional Thanksgiving Pairings: Serve alongside turkey or roast duck, gravy, Italian sausage stuffing, and my more healthy inexperienced beans for an entire feast.
• Fancy Vegetarian Mains: High with goat cheese or feta and serve with quinoa for a hearty veggie entrée. Or serve it alongside my different well-liked vegetarian important programs like butternut squash spinach lasagna or butternut squash black bean enchilada casserole. For extra concepts, see my Meatless Thanksgiving Menu.
• Autumnal Salads: Pair with my roasted candy potato and kale salad or with apple spinach salad. Additionally, see my 30 Greatest Thanksgiving Salads for extra concepts.
• Entertaining Aspect for Roast: Glorious with braised quick ribs, my pork tenderloin, alongside my pan-seared steak (with the perfect marinade ever), apple cider braised pork shoulder, roast hen, or glazed ham.

Storage, Reheating, Freezing, Make-Forward

• Storage: Cool absolutely; refrigerate in an hermetic container as much as 4 days. Hold pecans separate in order that they keep crisp.
• Reheating: 300°F oven, 10-Quarter-hour, tented with foil till heat; uncover the final 3 minutes to re-crisp edges. Drizzle a teaspoon of melted butter or olive oil if it seems to be dry.
• Freezing: Not perfect (texture turns watery). In case you should, freeze in slices (not complete) as much as 2 months and reheat from frozen at 325°F; end with contemporary herbs and a contact of honey butter.
• Make-ahead: Roast lined (first Half-hour of roasting) as much as 1 day forward. Chill (within the fridge). Earlier than serving, brush with honey butter and end the uncovered roast; high with pecans and herbs proper earlier than bringing to the desk.

Extra Butternut Squash Recipes

• Stuffed Butternut Squash with Spinach, Bacon, and Cheese
• Butternut Squash Pasta Salad with Brussels Sprouts, Pecans, and Cranberries
• Creamy Butternut Squash Pasta with Sausage and Spinach
• Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries
• Creamy Butternut Squash Gnocchi with Sausage
• Butternut Squash Ravioli with Brown Butter Sauce and Pecans
• Fall Spinach Salad with Roasted Butternut Squash and Maple-Lime Dressing