I thought this was a great idea, and I used the recipe below as a guide. Next time I make it, I'll use half the butter, more sage leaves, and may skip the bread crumbs.
I omitted the maple syrup, since butternut squash is plenty sweet enough for me.
It was delicious!
The photos are before and after roasting (the bottoms of the pieces were nicely browned, too!), and plated with the crumbs on top.
Lee
Hasselback butternut squash
www.halfbakedharvest.com
INGREDIENTS
2 small to medium butternut squash
4 tablespoons extra virgin olive oil
kosher salt and black pepper
1 stick (8 tablespoons) Land O Lakes® Salted Extra Creamy Butter, at room temperature (too much butter!)
3 tablespoons maple syrup (I omitted)
2 teaspoons chopped fresh sage + 8 sage leaves (I mixed 1 T. Bell’s seasoning with the butter)
1 cup finely torn ciabatta bread (I used 2 slices of my homemade white bread)
3 ounces prosciutto ( I used speck)
INSTRUCTIONS
3. Grab the squash from the oven and transfer to a cutting board. Using a sharp knife, slice through the rounded sides of squash halves, crosswise, going as deep as possible but without cutting all the way through. I find it helpful to position 2 spoons on either side of the squash to help prevent cutting all the way through (see above photo). Return the squash to the baking sheet, scored sides up. Spread half the maple butter over the squash, allowing it to drip into the slices. Season with salt and pepper.
4. Roast the squash for 30 minutes, then spread with the remaining maple butter, spooning any melted butter in the pan over the squash. Return to the oven and roast another 15-20 minutes, until the squash is tender.
5. At the same time, toss together the bread, 2 tablespoons olive oil, the sage leaves, and a pinch of salt and pepper on a separate baking sheet. Lay the prosciutto around the bread. Transfer to the oven and bake for 10-15 minutes or until toasted. Crumble the prosciutto into fine crumbs or pulse the mix in a food processor.
6. Remove the squash from the oven and transfer to a serving plate. Drizzle over any maple butter left on the pan. Top with breadcrumbs and sage. Serve warm!
RECIPE NOTES
To Make Ahead: roast the butternut squash through step 4, but only roast 30 minutes. Remove the squash from the oven and let cool. Then keep in the fridge for 1-2 days. To finish roasting, remove the squash from the fridge while you preheat the oven to 425 degrees F. Spread the squash with butter and finish roasting, another 20 minutes or so.
The breadcrumbs can be made fully ahead and kept in an airtight container for up to 4 days.
I omitted the maple syrup, since butternut squash is plenty sweet enough for me.
It was delicious!
The photos are before and after roasting (the bottoms of the pieces were nicely browned, too!), and plated with the crumbs on top.
Lee
Hasselback butternut squash
Hasselback Butternut Squash with Sage Butter and Prosciutto Breadcrumbs.
Hasselback Butternut Squash with Sage Butter and Prosciutto Breadcrumbs...the perfect, delicious, and unique addition to this year's Thanksgiving table.
www.halfbakedharvest.com
INGREDIENTS
2 small to medium butternut squash
4 tablespoons extra virgin olive oil
kosher salt and black pepper
1 stick (8 tablespoons) Land O Lakes® Salted Extra Creamy Butter, at room temperature (too much butter!)
3 tablespoons maple syrup (I omitted)
2 teaspoons chopped fresh sage + 8 sage leaves (I mixed 1 T. Bell’s seasoning with the butter)
1 cup finely torn ciabatta bread (I used 2 slices of my homemade white bread)
3 ounces prosciutto ( I used speck)
INSTRUCTIONS
- 1. Preheat the oven to 425 degrees F. Halve the squash lengthwise and scoop out the seeds with a large spoon. Using a peeler, remove the skin. Rub with 2 tablespoons olive oil, season with salt and pepper. Place on a large baking sheet and roast until the squash begins to soften, 15 minutes.
3. Grab the squash from the oven and transfer to a cutting board. Using a sharp knife, slice through the rounded sides of squash halves, crosswise, going as deep as possible but without cutting all the way through. I find it helpful to position 2 spoons on either side of the squash to help prevent cutting all the way through (see above photo). Return the squash to the baking sheet, scored sides up. Spread half the maple butter over the squash, allowing it to drip into the slices. Season with salt and pepper.
4. Roast the squash for 30 minutes, then spread with the remaining maple butter, spooning any melted butter in the pan over the squash. Return to the oven and roast another 15-20 minutes, until the squash is tender.
5. At the same time, toss together the bread, 2 tablespoons olive oil, the sage leaves, and a pinch of salt and pepper on a separate baking sheet. Lay the prosciutto around the bread. Transfer to the oven and bake for 10-15 minutes or until toasted. Crumble the prosciutto into fine crumbs or pulse the mix in a food processor.
6. Remove the squash from the oven and transfer to a serving plate. Drizzle over any maple butter left on the pan. Top with breadcrumbs and sage. Serve warm!
RECIPE NOTES
To Make Ahead: roast the butternut squash through step 4, but only roast 30 minutes. Remove the squash from the oven and let cool. Then keep in the fridge for 1-2 days. To finish roasting, remove the squash from the fridge while you preheat the oven to 425 degrees F. Spread the squash with butter and finish roasting, another 20 minutes or so.
The breadcrumbs can be made fully ahead and kept in an airtight container for up to 4 days.