Hasselback Roasted Butternut Squash with Balsamic Glaze by Vicky Cohen and Ruth Fox |@mayihavethatrecipe


This hasselback roasted butternut squash with cranberry-pecan balsamic glaze will take center stage at your holiday meal table. Sweet, savory and oh so delicious!

Hasselback Roasted Butternut Squash with Balsamic Glaze
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  1. 1 large butternut squash
  2. Olive or vegetable oil for brushing
  3. 4 tbsp Balsamic Glaze, store-bought or our homemade recipe
  4. 3 tbsp brown mustard
  5. 3 tbsp maple syrup
  6. 1 tbsp extra virgin olive oil
  7. 1/4 tsp sea salt
  8. 1/2 tsp red pepper flakes (optional)
  9. 1/3 cup plus 1 tbsp chopped pecans (raw or toasted). Use pumpkin seeds if not using nuts.
  10. 3 tbsp dried cranberries
  11. 1/4- 1/2 cup pomegranate seeds
  12. Chopped parsley (optional)
  1. Preheat the oven to 400F. Line a baking sheet with parchment paper
  2. Cut the butternut squash in half lengthwise and remove the seeds using a spoon. Place it in microwave for 3 minutes ( to soften it and make it easier to peel)
  3. Peel the butternut squash with a vegetable peeler and transfer it to the prepared baking sheet. Bake for 20 minutes, cut side down. Let it cool until safe enough to handle with your hands
  4. Slice the butternut squash in thin 1/8" slices, making sure you don't cut them all the way through at the bottom. Rub or brush it with oil, making sure the slices are coated.
  5. Bake for an hour or until tender,  brushing more oil 2-3 time throughout while it bakes.
  6. In the meantime,  combine the balsamic glaze, mustard, maple syrup, 1 tablespoon of olive oil, salt and red pepper flakes (if using) in a medium bowl and whisk well. Add the chopped pecans and dried cranberries and set aside.
  7. Before serving, spoon as much of the prepared balsamic glaze as you'd like on the butternut squash (See Note 1)
  8. Garnish with pomegranate seeds and parsley (if using)
  1. Extra prepared balsamic glazed you can store it in the fridge in a glass jar or airtight container for up to a week.
KosherGuru - Bringing Anything and Everything Kosher to the Masses https://thekosherguru.com/
Start with a dash of Spain, a chunk of Lebanon, and splash of Israel, and a hint of America. Blend until smooth, and voila! You may end up with a well-mixed identity crisis, but for the most part, you’ll get us, Vicky and Ruth: two sisters raised in Barcelona by Syrian-Lebanese Jewish parents, now living in New Jersey. We’re recipe developers, cooking instructors, and food enthusiasts, creators of the food blog May I have That Recipe? and authors of the Middle Eastern cookbook Tahini & Turmeric. Our cooking shines with interesting vegetarian and vegan recipes using seasonal ingredients, warm aromatic spices, and a beautiful presentations.

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