Hasselback Butternut Squash With Fried Garlic, Sage and Prosciutto
Hasselback Butternut Squash with a fried garlic, sage and prosciutto topping should definitely be on your holiday table this year..or honestly even on a very regular day! Made simply with halved and sliced butternut squash, fried sage, garlic shallots and savory prosciutto, each bite is an explosion of flavors. The absolute best side dish (or main dish) that you’ll have on the table.
Here are the Step by Step details
I’m sure many of you have roasted squash before, but roasting squash Hasselbackstyle is a complete game-changer. I know that thinly slicing the squash might look tricky, but I have an easy way to slice it.
Start by halving your butternut squash. Halve the squash first before peeling the skin, or you can leave the skin intact, there is no harm in eating the skin, its simply preference. I removed the skin for the recipe but next time I make this, I may leave the skin. So, halve the squash, scoop out the seeds, then peel away the skin (or not).
Now place the squash on a baking sheet and roast. You’re going to roast the squash,skin side up until it softens up so its easier to slice.
While the squash is softening up in the oven, make the topping. I Melt Butter and honey and cook the shallot and garlic with it for a few minutes. The sauce glazes the squash, helping it caramelize in the oven and turn buttery, sweet and with the added garlic kick.
When the squash is ready to slice—Use a knife to cut the squash into thin slices, being careful not to cut all the way through. It’s ok if you cut through all the way for some (or all) of the slices, it happens, its cool. Just roast it as is, guaranteed It’s still going to be the best dish at the table!
After you sliced (or not) the squash, return the squash to the baking sheet and brush the topping all over each squash making sure to get it between the slices, make sure to leave some of the sauce for later . Afterwards, season it to your liking with salt and pepper then bake it for about 35-40 minutes (until tender). Once its cooled. place the squash on a serving dish add more of the sauce on top along with whatever was left in the sheet pan, the more flavor the better.
To finish the dish, top it off with sliced prosciutto and voilaaaa, You’re done. Oh, if you want to be a little extra like me, fry some fresh sage leaves in olive oil and add it to the dish.
I know, it’ll take some time but the process of it is easy. you can even prep it the day before (roast and slice) and finish cooking the next day!
If you make this Hasselback Butternut Squash with fried garlic, sage and prosciutto, be sure to leave a comment and/or give this recipe a rating! Also, don’t forget to tag me on Instagram I love looking through the photos of recipes you all have made.
Hasselback Butternut Squash
Ingredients
- 2 butternut squash, halved
- olive oil
- 1 whole head of garlic, sliced finely
- 1 shallot, sliced
- 2 tbsp honey or maple syrup
- 3 ounces prosciutto
- 1-2 tsp red pepper flakes
- 6-8 fresh sage leaves
- 1 stick butter (1/2 cup)
Instructions
- 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 olive oil, season with salt and pepper. Place on a large baking sheet and roast until the squash begins to soften, about 15-20 minutes.
- Meanwhile, heat 1 stick on butter on medium, when it melts, add the sliced garlic, shallot, maple syrup and red pepper flakes. reduce the heat to medium low cook until fragrant, about 5 minutes.
- 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 without cutting all the way through. I used chopsticks to prevent the knife from going all the way through. Return the squash to the baking sheet, scored sides up. Spread the sauce over the squash, making sure it gets everywhere but leave some of the sauce aside.
- Roast the squash for 35 minutes, then spread with the remaining maple butter, spooning any melted butter in the pan over the squash.
- in the same pan that you made the sauce, add some olive oil on medium and when the oil gets hot, add the sage leaves, fry for 1 minute on each side and be careful not to burn them. they will turn a deep green color.
- Remove the squash from the oven and transfer to a serving plate. place the prosciutto all over the squash and drizzle with remaining sauce from the pan (if any). Top with fried sage leaves, serve warm and enjoy!
