asselback pumpkin with sage as a side dish or full meal
Hasselback squash as a side dish or meal for your next dinner party. Very festive with umami flavors. The sweetness of the pumpkin and the earthiness of the sage are one of the tastiest fall flavor combinations. This easy Hasselback-style butternut squash recipe can be made a vegetarian option with browned butter or flavored olive oil, a vegan-friendly diet.
Cut vegetables Hasselback style
Before you imagine it – don’t be put off by the seemingly difficult cutting. The subject is explained and solved in no time: simply place two skewers or old chopsticks on either side of the butternut squash halves to make slicing Hasselback-style easier. This will prevent your knife from cutting all the way through the squash. Repeat with the other half of the pumpkin and that’s history.
This Hasselback pumpkin recipe makes baking a whole pumpkin a breeze, whether you want to eat it as a side dish or as a meal. Served with browned butter, crispy sage and toasted sesame seeds and or nuts, simply delicious. This is my #1 flavor combo when it comes to fall pumpkin.
If you can find little butternut squashes, grab them! A wonderful feast for the eyes are the smaller Hasselback pumpkins on a fall buffet. Serve pumpkins in style to your guests.
Leftovers, what to do with them?
The special thing about this Hasselback pumpkin recipe is the combined ingredients that we all know, enjoy and love. And first of all, the browned butter is a bomb! Store leftovers in an airtight container in the refrigerator. Make a delicious paste for salads or on bread. It tastes even better warmed up.
if you like our Hasselback pumpkin, you might also be interested in these dishes:
- Zucchini Carrot Fritters – quick and crunchy
- stuffed pumpkin with vegan vegetable quinoa
- Spicy beetroot curry
- Basil squash over coconut quinoa
- TexMex filled Rondini
- Fast mango pickles
Hasselback squash as a side dish or meal
- 1 Butternut Squash
- 100 G butter or olive oil for vegan
- 1 tbsp. white sesame*
- ¼ tsp chili flakes* more to taste
- ¼ tsp smoked paprika*
- 1 small Bunch of sage
- 1 clove of garlic
- kosher salt*
- Pepper* from the mill
- pumpkin seeds*
- 200 G Natural yoghurt
- To prepare the brown butter, heat butter in a heavy saucepan over medium-high heat until it smells nutty. Make sure they don’t burn.
- Let the butter cool down a bit and season with the paprika powder, chili and a little salt. *If you want a vegan version, mix the spices with olive oil instead of butter.
- Preheat the oven to 200°C and line a baking tray or roaster with baking paper.
- Halve the squash lengthwise and peel. Make sure you get to the orange flesh of the squash (the thin white layer needs to go). You can remove the seeds with a spoon.
- Place two disposable chopsticks on either side of the squash so you don’t split it completely when you cut it. Now cut the pumpkin up to the chopstick at a distance of about 3 mm. (You can also pre-bake the squash for 15 minutes if it’s too tough to cut)
- Place the squash halves on the prepared baking sheet and brush with some browned butter. now bake the squash for about 35 to 40 minutes.
- Remove the squash from the oven and squeeze slightly to open the cuts and add more of the browned butter and some sage leaves. Sprinkle with sesame and pumpkin seeds (optional) and bake for another 15 minutes.
- Peel and finely grate the garlic. Mix in the yoghurt. Salt lightly.
- Serve Hasselback squash with garlic yogurt.