There are few things as delicious as simple roasted butternut squash, but add a nifty knife trick and a sweet and sticky bourbon glaze to the mix, and you have yourself a BETTERnut squash. Hehe.
As with my Massaged Kale, Pear and Berry Salad, today’s recipe was destined for more festive things, but it found its way into my January recipe folder after a nasty fall left me with a fractured foot, a ruined linen dress, and more than my fair share of couch time over the holidays. Luckily this striking, flavourful dish is pretty enough served as a festive side dish, yet simple enough to enjoy on its own as a slow weekend feast for two.
So, let’s talk about hasselbacking.
A long, long time ago (in the 1700s to be exact) in a Swedish hotel called Hasselbacken, the very first ‘accordion’ potato dish was served, and this humble yet striking dish has been delighting plates and patrons the world over ever since. These days people are hasselbacking errrthing, from potatoes, to sweet potatoes, butternut squash, watermelon, tomatoes, and even bread!
And hasselbacking ain’t no hassle, it’s all in the knife work you see: Cut your butternut squash into thin slices, stopping just before the bottom so that each slice fans out but is still connected at the bottom. The trick is to place chopsticks on either side of the butternut, to stop your knife from slicing right through.
I love pomegranate gems on pretty much anything, but it looks especially festive sprinkled over a humble butternut squash, and the nutty taste and crunchy texture of toasted seeds, combined with the sweet and sticky bourbon glaze rounds everything off perfectly.
My bourbon glazed hasselback butternut squash recipe is vegan, stupidly nutritious (three tablespoons of cooked butternut squash counts as one of your five-a-day!), and your new favourite way to eat butternut squash – once you go bourbon glazed, you’ll never go hasselback 😂 (blaming that one on the pain meds).
Hope you enjoy this one, lovelies.
Have a delicious day! x
Bourbon Glazed Hasselback Butternut Squash
Prep Time: 15min
Cooking Time: 35min
8 – 10 Fresh Sage Leaves
1tbsp Olive Oil
1 tbsp Pumpkin Seeds
1 tbsp Sunflower Seeds
2 tbsp Pomegranate Seeds
1/2 cup Apple Cider
1 tbsp Apple Cider Vinegar
1/4 cup Maple Syrup
2 tbsp Whiskey
Preheat oven to 200ºC.
Peel butternut, slice in half and deseed. Place two chopsticks on either side of the each halve (to prevent your knife from cutting all the way through) and thinly slice the butternut squash.
Transfer butternut halves to a baking sheet or dish.
Place sage leaves between every other butternut squash slice, drizzle with olive oil and bake for 20min.
In the meantime, add glaze ingredients to a small saucepan and bring to a simmer while stirring over medium heat, reduce heat to low and stir for 20min or until mixture reduces by 2/3 and starts forming a shiny, sticky glaze.
After 20min, remove the butternut squash from the oven (but keep the oven on), drizzle the glaze over the butternut, then sprinkle over the pumpkin and sunflower seeds and return to the oven for 15min until seeds are toasted and fragrant.
Remove butternut squash from the oven, baste with any leftover glaze, and garnish with pomegranate seeds before serving.