Hasselback Butternut Squash With Sage Butter And Prosciutto Breadcrumbs. Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash halves cut-side down on a cutting board and make thin, evenly spaced slices along the length of the squash, being careful not to cut all the way through.
• STEP 3.Transfer the squash halves to a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for 30-40 minutes, or until the squash is tender and the edges are crispy.
• STEP 4.While the squash is roasting, melt the butter in a small saucepan over medium heat. Add the sage leaves and cook until the butter is fragrant and the sage leaves are crispy, about 3-4 minutes. Remove from heat and set aside.
• STEP 5.In a separate pan, cook the prosciutto over medium heat until crispy. Remove from heat and let cool. Once cooled, crumble the prosciutto into breadcrumbs.
• STEP 6.Once the squash is cooked, remove from the oven and brush with the sage butter. Sprinkle the prosciutto breadcrumbs over the top. Return the squash to the oven and roast for an additional 5 minutes, or until the breadcrumbs are golden brown.
• STEP 7.Remove from the oven and let the squash cool slightly before serving. Serve as a side dish with your favorite main course.

Cooking Tips

• Choose a butternut squash that is firm and heavy for its size.
• To make slicing the squash easier, you can microwave it for a few minutes to soften the skin.
• If you don't have prosciutto, you can substitute with crispy bacon or pancetta.

Storage and Serving

• Leftover hasselback butternut squash can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the squash in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
• Serve the hasselback butternut squash as a side dish with roasted meats, grilled chicken, or as a vegetarian main course with a salad.