Hasselback Butternut Squash
- 1 medium-sized butternut squash
- 1 tsp Dijon mustard (vegan)
- 1/2 tsp ground sage
- 1/8 tsp ground nutmeg
- 2 tbsp pure maple syrup
- 2 tbsp extra virgin olive oil
- flaky sea salt
- ground black pepper
- fresh sage leaves for garnish
Maple Pecan Brown Butter
- 2 tbsp vegan butter
- 2 tsp pure maple syrup
- 1/4 cup chopped pecans
- Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
- Wash the outer rind of the butternut squash with warm water to remove any dirt or debris; then pat to dry with a clean kitchen towel.
- Cut the squash straight down the middle (lengthwise). Peel the squash, then scoop out the seeds.
- Whisk the Dijon mustard, ground sage, ground nutmeg, olive oil and maple syup in a small bowl.
- Place prepped squash halves on the baking sheet. Pour half of the olive oil/maple syrup mixture over the top of the squash (about 1/4 of the mixture per half). Reserve the rest of the mixture for later use.
- Rub and coat the mixture evenly between the two squash halves with clean hands. Roast the squash in the oven for 15 minutes.
- Remove the squash from the oven after 15 minutes. Place the baking sheet on a wire cooling rack.
- Carefully transfer the squash halves to a cutting board. Allow the squash to cool until warm to the touch, but cool enough to handle. Place one of the squash halves between two chopsticks or the handles of two wooden spoons (this will aid in the prevention of cutting the squash all of the way through.)
- Slice straight down (crosswise) into the first squash half starting at the top. Stop before cutting all of the way through. Continue making slices until you reach the bottom of the squash. Slices can be thick or thin, however, average slices should be between 1/8-inch to 1/4-inch thick. Repeat with the second half.
- Carefully transfer the squash back to the baking sheet. Lift up and brush aside any browned glaze bits with a pastry brush. Pour the remaning olive oil/maple syrup mixture over the top the squash. Use the pastry brush, to evenly coat the squash with the remaining mixture. Season with salt and pepper as desired.
- Roast the squash for another 30-35 minutes; checking on the squash every 10 minutes. Use a pastry brush to remove any olive oil/maple mixture that has browned too much. Remove the squash from the oven (place the baking sheet on a wire cooling rack). Allow the squash to cool until warm.
- Prepare the vegan maple pecan brown butter. Melt the butter in a small saucepan or skillet over medium heat. Whisk in the maple syrup and pecans. Allow the mixture to cook for a few minutes longer (until the butter begins to brown), then remove the pan from the heat and let the butter cool until warm.
- Transfer the squash (one or both halves) to a serving plate. Drizzle with maple pecan brown butter and top with fresh sage leaves. Add a sprinkle more of salt and/or freshly cracked pepper as desired. Enjoy!
- This dish can be made two (2) hours ahead of serving. Simply roast the squash as directed. Make the vegan maple brown butter when you are ready to serve. Keep the squash at room temperature, covered (tent with tin foil). When you are ready to serve, reheat the squash in the oven at 350 degrees F (covered with tin foil) for about 20 minutes, or until the squash reaches an internal temperature of 165 degrees F.
- In the event that you accidentally slice the squash all of the way through, do not worry! Simply keep the slices as close together during the roasting process and it will still roast up beautifully!
- The roasting technique used in this recipe was adapted from Bon Appetit.