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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Sage and garlic hasselback butternut squash with apple cider bourbon glaze

Posted by: ari | well seasoned

This hasselback butternut squash is stuffed with fresh sage leaves and thinly sliced garlic, then topped with an apple cider bourbon glaze and a panko topping. The squash becomes creamy and tender, while the topping adds the best crunch. A great side dish or vegetarian main for holiday entertaining!

recipe +-

Posted by: ari | well seasoned
hasselback butternut squash with garlic, sage, and apple cider-bourbon glaze
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Sage and garlic hasselback butternut squash with apple cider bourbon glaze

This hasselback butternut squash is stuffed with fresh sage leaves and thinly sliced garlic, then topped with an apple cider bourbon glaze and a crunchy panko topping.
Prep Time25 mins
Cook Time1 hr 10 mins
Total Time1 hr 35 mins
Course: Side Dish
Cuisine: American
Keyword: hasselback butternut squash, hasselback squash
Servings: 4 servings
Calories: 442kcal
Author: ari | well seasoned

Ingredients

  • 1 large butternut squash
  • 1 tablespoon olive oil
  • kosher salt
  • freshly ground black pepper
  • 10-12 sage leaves
  • 2 large garlic cloves (thinly sliced)

For the glaze

  • 4 tablespoons unsalted butter
  • ¼ cup apple cider vinegar
  • 2 tablespoons maple syrup
  • 8 large sage leaves
  • 2 garlic cloves (crushed)
  • ½ teaspoon cinnamon
  • 2 tablespoons bourbon

For the topping

  • ½ cup panko breadcrumbs
  • ¼ cup parmesan cheese (freshly grated)
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 teaspoons extra virgin olive oil
  • ¼ cup spiced pecans (crushed (Trader Joe's, but you can use regular toasted pecans tossed with ¼ teaspoon cayenne))
  • 2 scallions (thinly sliced)
  • cup goat cheese (crumbled)

Instructions

  • Place a rack in upper third of oven; preheat to 425 F. Halve squash lengthwise and scoop out seeds with a large spoon. Using a peeler, remove skin and white flesh below (you should read the deep orange flesh). Rub all over with oil; season with salt and pepper.
  • Roast in a baking dish just large enough to hold halves side by side until beginning to soften (a paring knife should easily slip in only about ¼”), 15-18 minutes.
  • Combine butter, apple cider vinegar, and maple syrup in a small sauce pan over medium-high heat, stirring occasionally. When butter has melted and sauce begins to boil add sage, garlic, and cinnamon, then cook for 5 minutes. Add bourbon and cook for another minute, then turn the heat down very low.
  • Transfer squash to a cutting board and let cool slightly. Using a sharp knife, score rounded sides of squash halves crosswise, going as deep as possible but without cutting all the way through. Return squash to baking dish, scored sides up, and tuck sage leaves and thinly sliced garlic between a few of the slices; season with salt and pepper.
  • Roast squash, basting with glaze every 10 minutes or so and using a pastry brush to lift off any glaze in dish that is browning too much, until tender and glaze forms a rich brown coating, about 45 minutes.
  • In a medium bowl, combine panko, parmesan, 1 teaspoon salt, ½ teaspoon pepper, and 2 teaspoons olive oil. Sprinkle panko mixture evenly on top of both butternut squash halves. Return to oven and cook for an additional 5-7 minutes, just until panko has browned. Top with crushed pecans, scallions, and goat cheese. Serve immediately.

Nutrition

Calories: 442kcal | Carbohydrates: 32.7g | Protein: 7.4g | Fat: 31.9g | Saturated Fat: 10.9g | Cholesterol: 38mg | Sodium: 1386mg | Fiber: 4.8g | Sugar: 10.1g
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