Hassel back Butternut Squash with Spicy Fall Glaze
What in the world does Hassel back mean? Not Hasselhoff! This has nothing to do with David or Baywatch. It is a way of preparing an item sliced not-quite-all-the-way through in thin, even layers, which can be stuffed or topped with additional flavorings. It’s a way of creating more surface area for flavors and creating additional texture.
This is a beautiful and delicious addition to your Thanksgiving table! The hardest part is peeling and cutting the butternut squash. See my video in https://theindulgentyogi.com/butternut-squash-soup/ for a little guide to prep the squash. For this one, peel it and I left the stem on for style points. When cutting the not-quite-all-the-way through part use wooden skewers or chopsticks on each side of the squash so as not to go all the way!
Hassel Back Butternut Squash with Fall Glaze
Ingredients
- 1 medium butternut squash
- 1 tbsp olive oil
- 2 tbsp apricot jam
- 1 tbsp honey
- 2 tbsp apple cider vinegar
- 3 tbsp butter
- 1 red Thai chili pepper, seeded and chopped
- 4-6 sprigs of fresh rosemary
- 2-4 sprigs of fresh thyme
Instructions
- Cut the butternut squash lengthwise through the stem for a nice presentation. Scoop out the seeds, peel and cut off the bottom.
- Drizzle with olive oil and bake at 425 °F for 15-20 minutes or until knife tender in the neck. Remove and let cool some.
- With a sharp knife, cut ¼ inch slices width wise but not all the way through the squash. Use bamboo skewers or wooden chopsticks on each side of the squash to keep the knife from going all the way through.
- Combine jam, honey, pepper, vinegar and butter in a small sauce pan. Bring to a slow boil for about 10-12 minutes or until caramel in color and thickened enough to drag across the bottom of the pan. Remove from heat.
- You can prepare up to this point ahead of time.
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