Hasselback Butternut Squash

I came across this idea for hasselback butternut squash and I knew I had to make it because I still have butternut squash in my house! I will link below the web address to where I found this recipe. This recipe called for a few ingredients, but it did take a long time to cook in the oven. This was ready after about 1.5 hours of cooking/preparing.

I started by preparing my butternut squash. I halved it and peeled it. I covered it with oil, salt, and pepper, and placed it into a baking dish into the oven for about 15 minutes at 425 degrees Fahrenheit.  While that was roasting, I prepared the glaze using jalapeno, maple syrup, butter, and red wine vinegar. I combined all of those ingredients into a sauce pan and let it simmer until it was thick. I pulled the squash out of the oven and scored it. I placed the squash back into the roasting pan. I placed a few bay leaves in between a couple of the layers and covered it with the glaze (jalapenos removed). I continued to roast the squash in the oven, checking on it every ten minutes to baste the squash until it was tender (about 50 minutes).

I do think this squash was worth the time commitment because it was delicious. It was also not hands on the whole time so it was easy to prepare the sides during this time. I love the sweet and spicy glaze. I loved how the jalapenos turned out after marinating in the glaze. I was a little nervous using as many bay leaves as I did, but I think the 6 bay leaves helped the dish just enough!

I served the butternut squash with a side of basmati rice and a salad. I thought this was a delicious and satisfying dinner. I am really glad that I made rice with the butternut squash because I felt the meal needed something heavier. I made a flavorful basmati rice with onion, garlic, cinnamon, cumin, and turmeric. I bought a salad kit at the grocery store because it was on sale so that made it very easy to put it together. I enjoyed this dinner because it had everything I was looking for in a filling and satisfying dinner.

Taste: 10/10

Notes for next time: This made a delicious vegetable entree! I recommend serving it with rice/quinoa and a side.

Original link here!