:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2018__11__20181112-glazed-hasselback-butternut-squash-with-parmesan-breadcrumbs-overhead-morgan-eisenberg-ed353965a660450690fed840aa8c0cdf.jpg?w=1500&resize=1500,1125&ssl=1 "The Gorgeous Butternut Squash Dish I Serve at My Thanksgiving Each Yr")
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Why It Works
- Halving the squash prevents them from rolling round, and pre-roasting earlier than chopping Hasselback-style makes slicing simpler.
- Slipping sage leaves between some slices creates a refined woodsy herb taste all through.
- The skinny slices permit the glaze to penetrate into the squash.
Butternut squash is the star of many fall and winter recipes, and there are numerous methods to arrange the gourd. You’ll be able to incorporate it into desserts, purée it into soup, or toss it right into a salad. My favourite solution to prepare dinner butternut squash, nonetheless, is to offer it the Hasselback therapy: Thinly slicing the squash and roasting it till it’s crisp and tender. In my recipe beneath, I glaze the squash with a candy, tangy sauce of roasted garlic, honey, and cider vinegar, then prime all of it off with crunchy Parmesan breadcrumbs, tart cranberries, and pistachios. The result’s a surprising and scrumptious vegetarian dish that’s designed to steal the present at any gathering—even at Thanksgiving, the place Turkey tends to reign supreme.
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