Hasselback Butternut Squash with Maple Brown Butter

5 from 7 votes

Hasselback Butternut Squash with Maple Brown Butter

This hasselback butternut squash with maple brown butter is a fun and flavourful side dish for your Sunday dinner, Thanksgiving or holiday dinner. Vegetarian, gluten free and low histamine recipe. Serves 4 as a side.

Prep Time15

Cook Time1 5

Total Time1 20

Course: Dinner, Side Dish

Cuisine: American, British

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 253kcal

Author: Claire

Ingredients

1 medium butternut squash
3 tablespoon butter
2 tablespoon maple syrup
2 sprigs rosemary
2 tablespoon sage chopped + few leaves whole
2 tablespoon olive oil
pinch salt
pinch black pepper optional

Instructions

Preheat the oven to 200C / 390F and line a baking tray with parchment paper.
Halve the butternut squash lengthways and remove the seeds with a small spoon. Peel the squash so you remove the white layer and the orange flesh can be seen. Drizzle olive oil over the entirety of the squash and sprinkle with salt and black pepper (if using). Bake for 20 minutes (15 minutes if your squash is smaller).
Remove from the oven and once cool enough to handle, place on a chopping board. Place a wooden spoon (or chopsticks) either side of the squash and then make horizontal slices into the squash. The spoons should stop you from slicing right through the squash.
Melt the butter in a pan to make your brown butter / herb butter sauce. Heat gently for a few minutes so the butter starts to foam and bubble and gives off a nutty aroma (a bit more foamy than the photo above). Stir continuously until the butter turns light golden brown, and then add the sage and maple syrup.
Place your squash back on the baking tray, so it is cut-side up. Spoon about three-quarters of the melted herb butter over the squash, and if you can, try and push some of the butter and herbs into the cuts in the flesh with a small spoon or the tip of a knife. Add a couple of rosemary sprigs to the tray in between the squash halves. Roast for 30 minutes.
Remove from the oven and spoon over the remaining butter. Bake for a further 15 minutes or until the squash is tender (cook time will vary slightly depending upon the size of the squash).

Notes

Use spoons or chopsticks either side of the squash to help prevent slicing all the way through.
Push the herbs and sauce down into the squash with the tip of a knife or small spoon.
Adjust the amount of herbs and maple syrup to taste preference.
Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.

Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine

All ingredients score 0 on the SIGHI list, with the exception of:

black pepper, which scores 2.

Nutrition