Have you ever seen a Hasselback Butternut Squash?! | Holiday Side Dish Recipe #shorts
87We’re here! Day 3 of my 12 Days of Christmas Dishes… and this one is a showstopper! I stumbled across this recipe on Pinterest awhile back and after a few minor tweaks, I landed on this amazing side for the holidays!
Ingredients:
• 1 butternut squash
• olive oil
• salt & pepper
• 1 stick Softened unsalted butter
• 1.5-2 tbsp chopped sage
• 2-3 tbsp Maple Syrup, I used Bourbon Barrel aged
• 5 pieces of Prosciutto
• 4 slices of Ciabatta bread, sliced 1/2 in thick
• olive oil, salt, and pepper
• additional sage leaves
Instructions:
1. Preheat the oven to 425 F, and while that comes up to temp prep the Butternut Squash by cutting it in half, remove the seeds, and use a peeler to take off the skin.
2. Place the squash on a baking sheet, and coat both sides in olive oil as well as salt and pepper. Then place them cut side down and bake for 15 minutes.
3. While it’s in the oven, grab a small bowl and combine the softened butter, chopped Sage, and Maple Syrup and mix until smooth and set aside.
4. Remove the squash from the oven, transfer to your cutting board and place two wooden spoons down, one on each side of the squash. Use that as a guide and cut small even slots about 1/8 in thick the entire way down the squash! Make sure you don’t cut all the way through!
5. Place the squash back on the baking sheet, Top with about 1/2 the butter, and bake for 30 mins. I like to check every 10 minutes and baste with the melted butter.
6. Take it out and place down the remaining butter while you bake for an additional 10-15 mins.
7. Then on a separate tray, place down the sliced ciabatta and prosciutto. Coat the bread with oil, salt and pepper, then place a few sage leaves on top. Bake for 10-12 minutes. Then toss the bread and prosciutto in a food processor to make a very flavorful crumb for the top!
8. Remove from the oven, top with the bread crumbs and crispy sage, and enjoy!
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