Roasted butternut squash is a very popular autumnal dish, both as a main course and as a side dish. Serve as an accompaniment to Thanksgiving turkey or grilled meat ; it’s truly delicious and so easy to prepare.
Oven-roasted butternut
Table of Contents
Delicious roasted butternut squash
Roasted Hasselback Butternut Squash is my favorite vegetable in the fall. I cook butternut in many possible way, as a creamy soup, on its own or with other vegetables, in salads, or in a cake ; It goes well with everything. Butternut is so tasty and easy to cook that everyone loves it.
Butternut squash is also called butter squash or peanut squash, in reference to its shape.
If you like squash, pumpkin and butternut, then you’ll love this recipe. For Thanksgiving dinner, butternut with goat cheese in casserole dish topped with a hazelnut crumble is so delicious. I’ll post the recipe in the next few days.
You’ve probably already roasted pumpkin in the oven to make a purée for the famous pumpkin cake or to accompany a dish, but if you’ve never used the Hasselback method, now’s the time. The condiments permeate the butternut slices better and it’s tastier.
Butternut squash, oven-roasted hasselback style
Oven-roasted butternut hasselback is a delicious accompaniment to meat, poultry and fish dishes. Butternut is a member of the squash family, which is very abundant in autumn and winter.It seems that the Hasselback technique was born in Stockholm.
Swedish chef Leif Elisson first served deeply sliced potatoes baked in butter in his Hasselbacken restaurant in 1953.
Fan-cut potatoes quickly became famous for their attractive appearance. We call them hasselback potatoes. This hasselback style soon spread around the world and became very famous in America.
The hasselback technique has been reproduced on other vegetables, notably butternut, in both sweet and savory versions. It is a perfect accompaniment to grilled meats and roasts , but can also be a vegetarian main course with a little cheese.
More accurately, the technique involves slicing very thin pieces from the vegetable without completely separating them. Cut the vegetable crosswise into half-centimeter-thick slices, without cutting it completely. The slices are left attached to the vegetable at the base, as you can see in the photo below.
What size butternut to choose?
If I draw your attention to this, it’s because there are some very large butternut squashes and these are not the ones I’d recommend. Buy small butternuts, so that one squash is enough for 2 people.
Even if I receive 4 or 8 people, I always take a butternut for 2 people. It’s much more practical and cute to serve butternut halves on a serving dish than a large butternut cut into slices.
Everyone can have half a butternut on their plate with a piece of fish or roast meat.
How to cut butternut easily?
I used to slice the butternut before baking, but you need a sharp knife as the raw butternut skin is quite tough. To make things easier, I recommend the following method, that i experienced many times.
Peel and cube the butternut or cut in half. Using a tablespoon, scoop out the seeds from the squash halves.
Place the butternut on a baking sheet and bake for 15 minutes at 180°C (356°F). Instead of cutting the butternut raw, pre-cooking it to soften it makes it easier to cut.
Remove the butternut from the oven and, use a sharp knife, slice thinly without reaching the bottom. To make the job easier, place lengthwise two skewers or spoons on either side of the squash. The skewers prevent you from completely cutting the slices.
Difficulty : very easy
Ingredients:
The printable recipe is below
For 2 persons
- 1 medium-sized butternut
- 3 tablespoons olive oil
- Aromatic herbs to taste (garlic and fine herbs, parsley, chives, espelette pepper, etc.). )
- salt and pepper
Cooking butternut squash in the oven
How to prepare oven-roasted butternut squash?
1. Preheat oven to 180°C.(356 °F)
2. Peel butternut with a vegetable peeler or knife. Cut in half lengthwise, then remove the seeds with a tablespoon.
3. Place the butternut halves on a board, fleshy side up. Place two skewers lengthly on each side of the butternut half to help you slice it.
4. Cut thin slices without reaching the bottom. The skewers will prevent the knife from going all the way through.
5. Place the butternut on a baking sheet or in an oiled wide baking tin. You can place them on greaseproof paper.
6. Mix the herbs with the olive oil, a little salt, pepper and Espelette pepper.
7. Spread this mixture over the butternut halves, don’t forget between the slices.
8. Place in the oven and bake for 45 minutes to 1 hour, until the butternut is tender. If you poke a skewer into the flesh, it should go in easily.
9. If you see that the herbs are about to burn, you can cover them with a sheet of parchment paper.
10. Serve the butternuts in a suitable dish, drizzle with oil and a little chopped parsley.
Serve immediately.
Hasselback Butternut Squash Recipe
INGREDIENTS
- 1 medium-sized butternut
- 3 tablespoons olive oil
- Aromatic herbs to taste ( garlic and fine herbs, parsley, chives, espelette pepper, etc.. )
- salt and pepper
PREPARATION
- Preheat oven to 180°C.(356 °F)
- Peel butternut with a vegetable peeler or knife. Cut in half lengthwise, then remove the seeds with a tablespoon.
- Place the butternut halves on a board, fleshy side up. Place two skewers lengthly on each side of the butternut half to help you slice it.
- Cut thin slices without reaching the bottom. The skewers will prevent the knife from going all the way through.
- Place the butternut on a baking sheet or in an oiled wide baking tin. You can place them on greaseproof paper.
- Mix the herbs with the olive oil, a little salt, pepper and Espelette pepper.
- Spread this mixture over the butternut halves, don't forget between the slices.
- Place in the oven and bake for 45 minutes to 1 hour, until the butternut is tender. If you poke a skewer into the flesh, it should go in easily.
- If you see that the herbs are about to burn, you can cover them with a sheet of parchment paper.
- Serve the butternuts in a suitable dish, drizzle with oil and a little chopped parsley.
- Serve immediately.
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