Hasselback Squash

Laurie Crowell from Golden Fig was the very first cook on Twin Cities Live.  It only made sense to have her back as our very first host of Twin Cities Live, John Hanson, is filling in.  She is making two versions of yummy, thinly sliced Hasselback Squash – one sweet and one savory.

While the squash is cooking the first 15 minutes melt butter of choice.

 

Browned Butter Maple Sage Butter

3 TB butter
4 sage leaves
2 tsp maple syrup

Heat butter and sage in small pan. When butter begins to brown, stir in maple syrup and cook an additional minute or two. Set aside.

Right before serving sprinkle on 1 TB toasted pecans and 2 TB crumbled chèvre.

 

Thyme Black Pepper Butter

3 TB butter
1 tsp fresh thyme
A few pinches freshly ground black pepper

Heat butter, thyme and black pepper in a small saucepan. Set aside.

Right before serving sprinkle 2 TB blue cheese and a drizzle of honey.

 

Roasted Squash 

1 honey nut or delicata squash cut in half, seeded and peeled
1 TB olive oil
Kosher salt and pepper to taste

Preheat oven to 400 degrees

Rub olive oil on all sides of squash.

Place flat side down on parchment lined baking sheet. Sprinkle with salt and pepper and bake about 15 minutes to slightly soften.

Remove from oven and thinly slice about 3/4 way through. Set wooden spoons on either side as a stop point if needed.

Brush with melted butter of choice, being sure to brush in between slices and bake an additional 15 minutes until completely cooked through.

Remove from oven and finish with selected toppings as well as salt and pepper to taste.

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