Butternut Squash with Thanksgiving Trimmings
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“You do not have to wait for the holidays to enjoy the flavours of the season. This celebratory recipe brings together all the joyful bounty of Thanksgiving dinner in one stunning dish. The beautiful maple-roasted Hasselback squash takes centre stage, with lots of support from the nutty toasted walnuts and tart cranberries. The Hasselback—thin, close-together slices that stop just short of the base—does not just make the dish look extraordinary. It allows for all those flavours and tidbits to sink into the squash, delivering tasty morsels with every bite.” Hearth & Home by Lynn Crawford and Lora Kirk
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Butternut Squash with Thanksgiving Trimmings
Ingredients
Butternut Squash
- 1 large butternut squash
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Glaze
- ¼ cup lightly packed brown sugar
- 1 tablespoon maple syrup
- 1 tablespoon unsalted butter
- ½ teaspoon Harissa Paste
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
Thanksgiving Trimmings
- 1 tablespoon unsalted butter
- 2 shallots minced
- 2 cups Brussels sprout leaves
- ½ cup dried cranberries
- ½ cup toasted walnuts roughly chopped
- 4 fresh sage leaves chopped
- 2 tablespoons chopped fresh flat-leaf parsley
- Kosher salt and freshly ground black pepper
Instructions
- ROAST THE BUTTERNUT SQUASH
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Using a peeler, remove the skin and the white flesh from the squash. Cut the squash in half lengthwise. Scoop out and discard the seeds. Rub the olive oil all over the squash, then season with salt and pepper. Place the squash halves cut side down on the prepared baking sheet and roast until the squash begins to soften, about 15 minutes.
- MEANWHILE, MAKE THE GLAZE
- In a small saucepan, combine the ingredients. Cook over medium heat, stirring, until the sugar dissolves, 3 to 4 minutes. Remove from the heat.
- CONTINUE ROASTING THE BUTTERNUT SQUASH
- Remove the squash from the oven and transfer to a cutting board. Using a sharp knife, slice the rounded sides of the squash halves crosswise, ¼ inch thick, going as deep as possible but without cutting all the way through. Return the squash to the baking sheet, and scored the sides up. Spoon half of the glaze over the squash, allowing it to drip into the cuts. Season with salt and pepper.
- Roast the squash for 30 minutes, then spoon the remaining glaze over the squash. Roast until the squash is tender, 15 to 20 minutes.
- MEANWHILE, MAKE THE THANKSGIVING TRIMMINGS
- While the squash continues to roast, melt the butter in a large skillet over medium-high heat. Stir in the shallots and cook, stirring frequently, until softened, 2 to 3 minutes.
- Add the Brussels sprout leaves, cranberries and walnuts. Toss together and cook, stirring, until the leaves turn bright green and are just wilted about 2 minutes. Remove from the heat and stir in the sage and parsley, then season with salt and pepper.
- Transfer the squash to a serving platter. Drizzle over any glaze left on the pan. Top with the Thanksgiving trimmings.
Notes
Excerpted from Hearth & Home by Lynn Crawford and Lora Kirk. Copyright © 2021 by Lynn Crawford and Lora Kirk. Photography ©2021 Maya Visnyei. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved
