Hasselback Butternut Squash ( brown butter and sage and walnut crumble )


Hasselback BNS

serves 6-8

2 BNS, peeled, cut in half and seeded

1 recipe brown butter sage

1 recipe walnut crumble

salt


Lay the BNS on the flat side and carefully cut vertical slices 90% of the way through. Place flat side on a sheet tray. Salt each BNS and carefully pour brown butter sage over each one. Bake in a 375 degree oven for 40 minutes.


Pull out of oven and sprinkle all of the walnut crumble on top. Bake for an additional 20 minutes.




Walnut Crumble

makes 2 cups

2 Tbsp AP flour

1/2 tsp salt

1 cup chopped walnuts

1/2 cup packed brown sugar

1/2 cup melted butter


In a bowl, mix all ingredients together. Set aside.

Brown Butter Sage

Makes half cup

1/2 cup butter

3-4 fresh sage leaves


Melt butter over high heat and keep on heat. The butter will bubble as the milk solids brown. This process takes about 1-2 minutes.







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