[This submit with is sponsored by McCormick! I’m so excited to proceed my partnership with them this season to convey you some wonderful Thanksgiving dishes, beginning with hasselback butternut squash!]
As if we couldn’t get sufficient of squash this time of yr, now I’m ensuring you hasselback them!
Hasselback butternut squash is my present favourite THING. Should you’re a butternut squash freak like I’m, then you’ll looooove this spin on the very best primary vegetable of fall. Chances are you’ll simply end up standing over the dish consuming it with a fork – it’s that good.
I’m partnering with McCormick once more this month to convey you some delish Thanksgiving facet dishes!
Tremendous pumped about this one as a result of it’s one dish, two flavors – discuss twice as good! You may make the complete dish in a single pan, however spice issues up with totally different flavors in keeping with your choice! I’m fairly obsessive about this concept for Thanksgiving as a result of it checks all of the containers. Candy and savory is all the time the objective at my desk. Every single day of the yr!
I’ve been making hasselback squash since September and after I first shared them on insta tales, you guys have been freaking out! I’m so excited to convey them again for Turkey Day as a result of they’re truly simpler to make than you’ll assume. Making the slices will be tedious, however if you happen to use this knife trick I discuss within the recipe, it’s SO a lot simpler.
And actually, since one facet is flat, I feel slicing the squash is far simpler than slicing a potato. You realize?
I’m no stranger to hasselback potatoes (bear in mind these oatmeal cookie crumble candy potatoes?!) and for somebody who consistently will get uninterested in conventional dishes, I really like that it’s a method to change issues up however nonetheless hold the flavors that I like.
Right here now we have two excellent flavors – one candy, one savory – for Thanksgiving that may be made in a single sheet! One dish, two flavors. I’m into it. Everybody will get what they need.
And I get two flavors to swimsuit no matter temper I’m in that Thanksgiving.
Some days name for candy sides and others name for savory! All the time. Who know hasselback butternut squash may remedy that.
Let’s begin with taste primary: Maple Pecan.
Ooooh, there’s something about maple proper now that I’m loving. We begin with a spiced model of the hasselback squash – utilizing McCormick Floor Cinnamon and McCormick Floor Nutmeg. The glaze is made with pure maple syrup, butter and roasted pecans. It has texture and a lot fall taste, you gained’t have the ability to cease.
Heck, it even tastes like dessert. I may eat it for breakfast. Are you able to say leftovers? The day after Thanksgiving will likely be legit.
For taste quantity two, we’re speaking brown butter sage. Solely theeeee greatest combo to ever grace your autumn desk. Squash + sage + brown butter is coming in an in depth second to classics like chocolate and peanut butter. The flavour combo is SO scrumptious.
To make this magic occur, I seasoned the squash with McCormick Black Pepper and McCormick Floor Sage, and drizzled the complete factor with brown butter.
In order for you a enjoyable garnish, recent sage works and provides a contact of texture!
Gosh, I simply LOVE THIS.
The most effective half is that whereas these flavors are utterly totally different and may please everybody, they considerably go collectively too. If one barely spills into the opposite, it should nonetheless style unimaginable.
Hiya vacation season! We have now arrived.
Hasselback Butternut Squash
Hasselback Butternut Squash, Two Methods
This hasselback butternut squash is ideal for Thanksgiving – and you’ll simply make it two methods! We have now a maple pecan hassleback butternut squash and a brown butter sage hasselback butternut squash. Scrumptious!
- 2 butternut squash, comparable in dimension
- three tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon McCormick Black Pepper
brown butter sage
Preheat the oven to 400 levels F.
Slice the squash down the middle lengthwise. Take away the seeds from the within and peel the skin. Place the squash on a baking sheet, cut-side down, and rub them with olive oil. Sprinkle with salt and black pepper.
Roast for 15 to 20 minutes, simply till the squash is tender sufficient to slice into.
Let the squash cool barely till they’re cool sufficient to handle. Place one squash on a baking sheet and lay a butter knife on either side. This may mean you can make slices within the squash with out slicing the entire method by way of.
Make tiny slices within the squash about 1/eight inch aside. This takes a while, however seems so fairly! Gently place the squash again on the baking sheet and repeat with the remaining squash.
Drizzle the squash with olive oil once more. Sprinkle two halves with the cinnamon and the nutmeg. Sprinkle the opposite two halves with the sage and nutmeg. Roast the squash for 20 minutes.
Whereas the squash is roasting this time, put together your glazes. Place the butter, maple syrup and pecans in a saucepan over medium warmth. Convey the combination to a simmer, then flip off the warmth and let it cool.
To brown the butter, place butter in a small saucepan over medium warmth and instantly start whisking. Stir because it bubbles, and after 2 to three minutes or so you must see brown bits seem on the underside of the pan. Take away from warmth instantly and drop half of the sage leaves in.
After 20 minutes, take away the squash. Drizzle two of the squash with half of the pecan combination and the opposite two with half of the brown butter sage. Return to the oven and roast for one more 20 to 30 minutes, or till the squash are fork tender.
To serve, very rigorously take away the squash from the baking sheet (I exploit spatulas!) and switch them to a platter. Use the remaining glaze and sage butter on the squash to complete them off. Serve!
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Take a look at that taste perfection!