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Hasselback potatoes are yesterday’s news. As it turns out, you can “Hasselback” just about any vegetable—since it’s now officially gourd season, we’re starting with this recipe for Hasselback butternut squash. Drizzled with nutty, aromatic honey and roasted until tender, it’s about to become your new fave fall side.
But wait, what the heck is Hasselback, anyway? The cooking technique (which originated in Scandinavia in the 1950s) turns your veg into an accordion-shape with a few strategic slices. The end result is crispy on the outside meets soft on the inside, with the added benefit of all those crevices to catch toppings and sauce. To make the slicing easier, you can place two wooden spoons or chopsticks on either side of the food, using them as a guide to keep you from cutting too far down.
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