This Thanksgiving Should Be Different – But Still Delicious!
This will be a different Thanksgiving for all of us – at least I hope so. It will be smaller, more distant, with lots of Zoom involved. We’ll be showing our love by being physically apart.
But it’s still a holiday! I love Hasselback potatoes, where the potatoes are thinly sliced almost all the way through so as to increase the surface area enhanced flavor and crispness, along with a very showy appearance. Today, I’m offering a somewhat healthier version (although there’s still butter – hey, it’s a holiday!), using butternut squash.
The recipe is closely based on one from Bon Appétit, although I’ve left out the bay leaves, which I will go to my grave insisting are a hoax.
Hasselback Butternut Squash
- 1 large butternut squash
- 1 tablespoon olive oil
- Kosher salt, freshly ground pepper
- ¼ cup pure maple syrup
- ¼ tsp sriracha or other hot sauce (optional)
- 3 tablespoons unsalted butter
- 2 tablespoons apple cider vinegar
- pomegranate seeds (optional)
- Place a rack in upper third of oven; preheat to 425°. Halve the squash lengthwise, and scoop out the seeds with a large spoon. Using a peeler, remove skin and white flesh until you can see 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 (a 9×12 glass dish ought to work well) for about 15–18 minutes, until soft enough for a paring knife to easily slip in only about ¼ inch.
- Meanwhile, bring the maple syrup, sriracha, butter, and vinegar to a simmer in a small saucepan over medium heat, stirring until just thick enough to coat the spoon, about 6–8 minutes. Reduce heat to very low to keep glaze warm.
- Transfer the squash to a cutting board, and let it cool slightly. Using a sharp knife, score the rounded sides of squash halves crosswise, going as deep as possible without cutting all the way through. This is a bit tricky, so take your time!
- Return the squash to the baking dish, scored sides up. Season with salt and pepper.
- Roast the squash, basting with glaze every 10 minutes or so, until it’s tender and the glaze forms a rich brown coating, about 45–60 minutes. Serve topped with pomegranate seeds if you want an even more spectacular appearance
Note: The squash can be roasted 4 hours ahead. Let cool until just warm; cover and store at room temperature. Reheat before serving.
Have a happy, safe Thanksgiving. We want to make sure that we’re all able to celebrate together in person next year.