Well, it’s officially winter now. And even though it feels like summer was just yesterday (come back warm weather!), it’s time we all embrace the delicious foods that winter has to offer.
Especially butternut squash. This versatile veggie is a powerhouse when it comes to nutrients, and it is so easy to make just about anything with it! From soups to this hasselback recipe, butternut squash truly is the star of winter vegetables. We especially love that you can make sweet AND spicy dishes with butternut squash. And this dish has a little of both those flavors.
Butternut squash is naturally sweet, so this recipe let’s that sweetness shine through by roasting the squash to let those sugars stand out. We also add in a little heat from the basting sauce we whipped up using peppers. Now, the type of pepper you use is completely up to you and your heat tolerance. You can also adjust how spicy the basting sauce is by how long you let the peppers cook before taking them out. After you take them out though, make sure you keep them – you’ll garnish your squash with the peppers after it’s finished roasting.
This dish is a perfect addition to your holiday feast, too! Since it is hasselbacked, guests will think you spent hours making this dish. But really, it only take a little over an hour to prepare! It is a simple yet refined side dish that is a fun twist on preparing such a classic winter vegetable.
1 large butternut squash
1 tbsp. olive oil
Salt + pepper
1 spicy pepper, thinly sliced (we used a habanero)
1/4 cup pure maple syrup
3 tbsp. unsalted butter (vegan butter works well too!)
2 tbsp. apple cider vinegar
6–8 dried bay leaves
Ready to cook? Just head over to Bon Appetit’s page to get the details.