One of the joys of cooking is embracing seasonal harvests. Squash bounty is synonymous with savory autumn meals. We've teamed up with one of our very favorite Chefs, Gaby Melian, to bring you this delicious Hasselback Honey Nut Squash recipe & tutorial!
A perfect recipe for holiday cooking, explained step-by-step with Gaby Melian in her home kitchen. Served with a variety of toppings for maximum flavor.
Sage, squash, and syrup? What's not to love?
Honeynut Squash is around for a short time so if you come across any, make sure to try them and enjoy their delicious flavor. You can substitute them with butternut squash if they are not available in your area. I hope I inspire you to try this recipe and make it yours. Leaving the toppings on the side are a great option when you have guests with different diets.
3 Honeynut squash (about 3 ½ lbs) cut in half lengthwise, peeled and seeded
2 Tablespoons olive oil
2 Tablespoons fresh sage, chopped, plus some whole leaves about 10 pieces.
3 Tablespoons grapeseed or any other neutral oil
½ Cup Maple Syrup
Toppings: crumbled goat cheese, crispy bacon pieces, croutons, pecans, or any other nut roughly chopped.
*Place a rack in the upper third or middle of the oven. Preheat oven at 425°.
*Peel the skin and white flesh until you see the deep orange flesh, halve squash lengthwise, leaving the stem intact as much as possible.. Remove the seeds, compost or save for later use.
*Rub all pieces with olive oil, don’t use your most expensive one, you can also do this pre cooking part with any other oil. Season with salt and pepper. Put in a parchment lined baking sheet flat side down.
*Roast in the oven for approximately 12 to 15 minutes until a paring knife easily slips in only ¼ “ in the thickest part.
*Meanwhile mix to combine grapeseed oil, maple syrup, and chopped sage.
*Transfer squash to cutting board, let it cool slightly. Using a sharp knife score rounded slices of squash crosswise going deep but without cutting all the way, using chopsticks or a thin wooden spoon in each side of the squash to help guide you so you don’t cut all the way.
*Return squash to the baking sheet with the scored side up, cover with the mix of oil, maple syrup and chopped sage, season with salt and pepper; place some of the whole sage leaves in between the cuts and all around the sheet pan.
*Return to the oven and roast for another 20 to 25 minutes, rotate the sheet pan half the way through the cooking process.
Serve warm, with the toppings on the side.
Keep Cooking. Be Happy
Follow Gaby on Instagram @gabymelian Facebook @Gabyskitchen and subscribe to her newsletter at www.gabyskitchen.com