Hasselback Butternut Squash With Sage Brown Butter
Hasselback butternut squash is the side dish that makes people ask what it is. The neck of the squash is sliced into thin accordion folds, roasted until the edges caramelize, and basted with brown butter, sage and a spoonful of honey. Every ingredient is gluten-free by nature, so there are no flour swaps to think about. The work is all in the knife. Use the neck, save the bulb A butternut squash has a long solid neck and a round bulb full of seeds. Only the neck slices into even folds, so cut it away from the bulb and halve it lengthwise. Save the bulb for soup or roasting in cubes later in the week. Peel the neck before you slice it, and scoop out any seeds at the top. Soften it before you slice Raw butternut squash is hard, and hard squash under a knife is how fingers get cut. The gfcooking.food recipe microwaves the two halves, covered, for 4 to 5 minutes first. That softens the outside enough for the knife to glide through, but leaves the center firm so the slices hold th...