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Kitchen Notebook

January 03, 2018

Hasselback Butternut Squash with Herbs and Hazelnuts

70 Mins

Serves 4


 


  • 1 Butternut Squash
  • 1 Tbsp minced Rosemary
  • 2 Sprigs Thyme, stems removed
  • 1 Tbsp Chopped Hazelnuts
  • ¼ cup Honey or Agave
  • 2 Tbsp Olive Oil
  • 1 Tbsp Dijon
  • Salt & Pepper

Preheat your oven to 425 degrees.

Using a vegetable peeler peel the entire outside of the squash. Cut in half lengthwise and scoop out the seeds and pulp. Place both squash halves cut side down on a roasting pan, brush with olive oil and bake for 20 minutes; remove from oven and let cool until you can safely handle the squash with your bare fingers, about 5 minutes.

Meanwhile, combine the honey, olive oil, Dijon mustard, almost all if the herbs, salt and pepper in a small bowl and mix well with a small whisk until completely combined.

Carefully transfer squash halves to a cutting board and place the handle of a wooden spoon (or other wooden utensil) on either side of the squash. These will act as guards and will prevent your blade from going all the way as you slice through the squash. Using a sharp knife carefully cut very thin slits in the squash, starting at the narrow end. Return the sliced squash to the baking sheet.

Brush about half of the honey mixture over the squash halves and roast in the oven for another 20 minutes.

After 20 minutes, brush with more of the honey mixture as well as with some of the cooking liquid that's now at bottom of the pan and roast for another 15 minutes.

Once squash is golden and tender, remove from oven; spoon some of the pan juices over the squash, sprinkle with the rest of the chopped herbs, salt and chopped nuts.


70 Mins Butternut Squash Veg

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70 Mins Butternut Squash Veg


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