Using this method developed in Sweden on the long shape of butternut squash makes for an impressive and beautiful presentation of a side dish for dinner parties and date nights alike. The outside edges become crisp while the inner connected part of the squash becomes creamy and tender. I drizzle the squash with honey to enhance the natural nutty sweetness and serve it with creamy cinnamon mascarpone for a dessert-like side dish.
Hasselback is the process of creating thin fan-like slices cut part-way through (typically potatoes but here I use butternut squash) before roasting until tender. This method can also be used with sweet potatoes or potatoes.
If you enjoy this hasselback squash recipe, I recommend checking out some of these:
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings
Starting to gather thanksgiving recipes. I think I’ll use the hasselback technique but figure out a sauce minus the sugars in that marscapone.
If you are looking for a more natural sugar in the mascarpone you can always sub the confectioners sugar for a tablespoon or 2 of honey or agave!