The Hasselback Butternut Squash With Brown Butter & Maple Syrup

"Hasselback" refers to thinly slicing a food about 75% through so that the food can roast until crisp. Butternut squash has a beautiful orange color and is a definite crowd-pleaser. This recipe is simple and requires very little time. It is one of my favorite dishes on the holiday menu. A perfect fall side dish!


Olive oil, for the pan
4 tbsp. unsalted butter, at room temperature
Fresh Thyme 
clove garlic, pressed or finely grated
large (2 3⁄4 to 3 pounds) butternut squash
Kosher salt and pepper
1/2 cup Maple Syrup

1/4 c chopped pecans  



Heat oven to 425°F and place the oven rack in the top third. Brush a rimmed baking sheet with oil. Melt 2 tablespoons butter in a small skillet over medium heat and cook gently, swirling the pan until it starts to turn golden brown. Transfer to a medium bowl and let cool slightly.

Once cooled, mash the remaining 2 tablespoons butter into browned butter to make a paste, then add garlic and a pinch each salt and pepper.

Meanwhile, peel butternut squash halved lengthwise, then scoop out and discard seeds. Place a wooden spoon on each side of squash half and cut slits 1⁄4-inches apart down the rounded side of squash, using spoon handles as a guide so as to avoid cutting all the way through the squash. Season squash with 1⁄2 teaspoon each salt and pepper mixture and brush with butter. Place fresh thyme on the top. Roast, brushing with butter mixture every 10 minutes, until tender, 65 to 75 minutes.

About 5 minutes before the squash is ready, sprinkle them with chopped pecans to brown them lightly.   Serve with warm Maple Syrup.

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