Hasselback Butternut Squash with Roasted Cranberries & Brown Sugar Honey Butter
Ready In:
60 min
Servings
6
Good For:
Side dish, meatless
Ingredients
– 1 large butternut squash, peeled and seeded
– 2 tbs grape seed oil
– Salt & pepper to taste
– 1 cup fresh cranberries
– 2 tbs butter, melted or room temp
– 2 tbs brown sugar
– 1 tbs honey
– Fresh herbs for garnish
– 2 tbs grape seed oil
– Salt & pepper to taste
– 1 cup fresh cranberries
– 2 tbs butter, melted or room temp
– 2 tbs brown sugar
– 1 tbs honey
– Fresh herbs for garnish
Step by Step Instructions
Step 1
Preheat oven to 425°F. Prepare your squash by peeling the outside skin layer, halving, and scraping the pulp and seeds out. Using a pastry brush, brush oil on both sides and season with salt and pepper. Place squash cut side down in a large baking dish for approximately 45 minutes until tender enough to slice.
Step 2
Remove squash from oven and carefully place on cutting board with a large spatula. Place a wooden spoon parallel to squash to cut hasselback. The spoon will keep your knife from cutting all the way through. Make slits on both squash every 1/4 an inch or so. Return squash to baking dish.
Step 3
Mix butter, brown sugar and cranberries in a small bowl. Pour over squash, incorporating into the slits as desired. Return to oven for 10-15 minutes, until cranberries burst.
Step 4
Once squash and cranberries are done remove from oven; use the same pastry brush to paint the caramelized butter atop the squash. Finish with a fresh drizzle of honey and garnish with fresh herbs, such as parsley.
