For this holiday-worthy recipe, roasting the butternut with several bay leaves slipped between the slices results in a subtle aromatic backdrop for the chile glaze.
Recipe information
Yield
8 Servings
Ingredients
1
1
1
¼
3
2
6–8
Preparation
Step 1
Place a rack in upper third of oven; preheat to 425°. 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 ¼"), 15–18 minutes.
Step 2
Meanwhile, bring chile, maple syrup, butter, and vinegar to a simmer in a small saucepan over medium-high, stirring occasionally and removing chile 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.
Step 3
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.
Step 4
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 chiles.
Step 5
Do Ahead: Squash can be roasted 4 hours ahead. Let cool until just warm; cover and store at room temperature. Reheat before serving.
Nutrition Per Serving
How would you rate Hasselback Butternut Squash With Bay Leaves?
Leave a Review
Reviews (65)
Back to TopI made this for the second time last night. The first time, I roasted it with olive oil and brushed it with maple syrup. I cut the slits in the flesh when it was raw so it was harder to do. The second time, I followed the recipe as written and it was so much better. I especially like the bit of heat from the chili. Terrific recipe. I will make it again.
elise
oakland, ca
12/8/2023
Fun recipe and super simple. An easy hasselback hack is to lay chopsticks on either side of whatever you are hasseling - no need to worry if you are going to slice all the way through and you can concentrate on consistent cuts.
Bill
Whistler
10/20/2021
Am kinda sick of butternut squash but this was great. I only made half the recipe, though, enough is enough.
brushjl
solon, oh
2/16/2021
Very good recipe. I added toasted pine nuts at the end which was a good addition. Also I used fresh bay leaves.
Anonymous
Westchester NY
11/26/2020
This was a lot of work but delicious. I am looking for new Thanksgiving recipes. And there are a lot of free squash in my community.
Rodigga
Flint, MI
11/11/2020
I have been a pretty adventurous cook for some time, and this was one of the most tedious things I’ve made in a long time. That being said, the flavor combination is spectacular, but I’m not 100% sure the method is worth the...hassle.
New York City
10/23/2020
I have made this a few times, both following the recipe closely and amending it to my taste. I honestly just dislike the addition of the ACV. I do not think any vinegar here is necessary, but perhaps a squeeze of lemon would do better. This is also excellent without the red pepper and a dash of dry sage/thyme. I do think the cooking time is slightly longer than needed. In short the combo of maple, butter, and the squash is fantastic.
Anonymous
Chicago, IL
10/21/2020