Slicing butternut squash hasselback style makes perfect little pockets for the honey thyme glaze to slide right into! Makes a great fall or winter side dish!
Ingredients:
2 lb butternut squash
2 tbsps olive oil
1/2 tsp salt
1/4 tsp pepper
2 tbsps butter, melted
1/4 cup honey
2 tsps fresh thyme leaves
1 small potato
1/4 cup water
Preheat oven to 425°F.
Cut the squash lengthwise, scoop out the seeds and strings and peel it. Take the small potato and cut it in half. Cut any extra off so that the potato halves fit into each concave of the squash then set the potatoes aside for later. Brush the squash with olive oil and add salt and pepper. Place the two halves cut side down on a baking sheet and bake for 25-30 minutes. Remove and let cool long enough so they can be handled. Or you can prepare to this point a day before and refrigerate until needed.
Lay a squash half on a cutting board with chopsticks or wooden spoons on either side. Make 1/4" slices (1/8" if you can manage it) almost through. That's where the chopsticks come in to stop the cut from slicing right through. Carefully lift sliced squash using a wide spatula underneath and place it in a baking dish. Use a dish that will hold both halves snugly if you can. Now take a potato half and place it in the concave of the squash where the seeds used to be. This will help the squash retain it's shape. Repeat with the other half.
Add 1/4 cup water to the bottom of the dish. Combine the melted butter, honey and thyme leaves and spread over the squash and in between slices a bit too. Bake at 400°F for 45 minutes basting every 10 minutes. The butternut squash should be nice and tender. Remove the potato halves.
Serves 6
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