Hasselback Butternut Squash with Bay Leaves

Revu par Rédacteurs de recettes du Royaume-UniRédigé par Rédacteurs de recettes du Royaume-UniPublié à l'origine 28 janv. 2026

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This hasselback butternut squash is a striking vegetarian centrepiece that brings a sophisticated edge to autumnal dining. By thinly slicing the squash and roasting it with aromatic bay leaves, you create a beautiful texture that allows the maple and cider vinegar glaze to seep into every crevice. The result is a delicious balance of sweet, earthy, and tangy flavours, finished with a subtle heat from the infused chilli.

Ideal as a festive side dish or a hearty main for a Sunday roast, this recipe is as practical as it is impressive. The squash can be prepared and partially roasted in advance, then finished in the oven just before serving. Pair it with a simple green salad or some crumbled goat’s cheese for a nutrient-rich, comforting homemade meal.

Ingredients for Hasselback Butternut Squash with Bay Leaves

1 large butternut squash or 2–3 small honeynut squash (about 1.4kg total)
1 cuillère à soupe d'huile d'olive
Sel kasher, poivre fraîchement moulu
1 Fresno chilli, thinly sliced
60ml pure maple syrup, preferably grade B
3 cuillères à soupe de beurre non salé
2 cuillères à soupe de vinaigre de cidre de pomme
6–8 dried bay leaves

How to make Hasselback Butternut Squash with Bay Leaves

Place a rack in upper third of oven; preheat to 218°C. Halve squash lengthwise and scoop out seeds with a large spoon. Using a peeler, remove skin and white flesh below (you should reach the deep orange flesh). Rub all over with oil; season with salt and pepper. Roast in a baking dish just large enough to hold halves side by side until beginning to soften (a paring knife should easily slip in only about 1/4"), 15–18 minutes.

Meanwhile, bring chilli, maple syrup, butter, and vinegar to a simmer in a small saucepan over medium-high, stirring occasionally and removing chilli as soon as desired heat level is reached (set aside for serving), until just thick enough to coat spoon, 6–8 minutes. Reduce heat to very low and keep glaze warm.

Transfer squash to a cutting board and let cool slightly. Using a sharp knife, score rounded sides of squash halves crosswise, going as deep as possible but without cutting all the way through. Return squash to baking dish, scored sides up, and tuck bay leaves between a few of the slices; season with salt and pepper.

Roast squash, basting with glaze every 10 minutes or so and using pastry brush to lift off any glaze in dish that is browning too much, until tender and glaze forms a rich brown coating, 45–60 minutes. Serve topped with reserved chillies.

Squash can be roasted 4 hours ahead. Let cool until just warm; cover and store at room temperature. Reheat before serving.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.