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.
1 medium butternut squash—peeled, halved and seeded
4 tablespoons unsalted butter
2 tablespoons honey
2 tablespoons whole-grain mustard
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh sage
Kosher salt and freshly ground black pepper
¼ cup finely chopped pecans
1. Preheat the oven to 425°F. Lightly grease a rimmed baking sheet with nonstick spray.
2. Place the squash cut-side-down on the baking sheet and roast until just barely tender, 17 to 20 minutes. Cool until it is easy to handle, 10 to 15 minutes.
3. Make crosswise slices about ⅛ inch apart into the squash, taking care not to cut all the way through—try to leave about ⅛ inch intact at the bottom.
4. In a small saucepan over medium-low heat, heat the butter and honey. Remove from the heat and stir in the mustard, thyme, rosemary and sage.
5. Brush the butter mixture generously over the squash; season with salt and pepper. Pour ⅓ cup water into the base of the baking sheet.
6. Return the baking sheet to the oven and roast until the squash is tender, 25 to 30 minutes.
7. To garnish, sprinkle with the with chopped pecans and return to the oven to lightly toast the pecans, about 3 minutes.