This Maple Sage Hasselback Butternut Squash is super special as it was published in November’s issue of Soul & Spirit, a UK spiritual magazine. And because it’s too good (I mean, beyond delicious!), I thought it would be a pity not to share the recipe with the rest of the world 😇
Honestly, buy a butternut squash this weekend and make it. You can thank me later!
This maple sage Hasselback butternut squash is a delicious and creative side dish to incorporate into your autumn menus.
While I was cooking this recipe, I realised that this would be an excellent dish to balance our Sacral charka. First, because this chakra is associated with the colour orange, just like the squash. Also, this chakra empowers us to discover what we are passionate about and to use our creativity to express and manifest the life we desire. Well, this recipe is ideal for embracing our creativity and surprise our loved ones at dinnertime!
Hasselback potatoes get its name from Hasselbacken, the Stockholm restaurant where it was first served. Hasselbacking is a simple and very creative technique in which potatoes or other foods like vegetables, are sliced very thin in a way that all layers are still connected at the base. This cooking method allows the potatoes to be crispy on the outside and tender on the inside.
I always find this cutting technique very therapeutic, like a form of meditation, and trust me, it’s easier than it looks! The secret is to place half the squash, cut-side down, on a chopping board between two wooden spoon handles and carefully cut down in 5mm or so intervals. Don’t worry about going down all the way through because the spoon handles will stop the knife from doing so!
I hope you enjoy cooking this dish as much as I do!
Maple Sage Hasselback Butternut Squash
- 1 butternut squash peeled, halved lengthways and seeds scooped out
- 1 tbsp extra virgin olive oil
- 180 g maple syrup
- 2 tbsp malt vinegar
- 15 sage leaves
- 60 g pecans roughly chopped
- Preheat the oven to 220C/gas 7. Line a large baking tray with non-stick baking paper. Place half the squash, cut-side down, on a chopping board between two wooden spoon handles. Carefully cut down in 5mm intervals (the spoon handles will stop the knife going all the way through). Repeat with the remaining squash half.
- Place the squash on the tray, cut-side down, and drizzle with the oil. Cover tightly with aluminium foil and roast for 1 hour. Uncover and roast for a further 20 minutes or until golden.
- Place the maple, vinegar and sage leaves in a small saucepan over high heat. Bring to the boil and cook for 4-5 minutes or until slightly reduced. Spoon half the maple glaze over the squash and place the sage leaves in the incisions. Roast the squash for a further 5-10 minutes or until tender and golden.
- Sprinkle the squash with the pecans, and drizzle with the remaining maple glaze to serve.