Hasselback Butternut Squash with Miso-Cider Glaze
SERVINGS: 8 servings
PREP TIME: 5 minutes
TOTAL TIME: 1 hr. 45 minutes
COURSE: Side
Here, we give butternut squash the hasselback treatment, slicing it — but not all the way through! — so it soaks up all the flavor from the irresistible glaze. It’s at once sweet and savory, thanks to reduced apple cider and maple syrup mingling with umami-packed soy sauce and miso. Plus, Dijon mustard for a sharp kick. You only need a handful of ingredients — and the results are stunning.
Ingredients
- ½ gallon of fresh apple cider
- 2 medium butternut squash
- ¼ cup extra-virgin olive oil, plus 2 Tbsp.
- 2 Tbsp. maple syrup
- 3 Tbsp. white miso paste
- 2 Tbsp. Dijon mustard
- 2 tsp. soy sauce
Instructions
- Reduce the cider: Add cider to a saucepan and reduce on high heat until it reaches a syrupy consistency, about 40 minutes. You should end up with about 1.5 cups. Remove from heat and reserve.
- Preheat oven to 400°F. Line a sheet pan with parchment paper.
- Peel the squash, cut lengthwise, and scoop out the seeds.
- Place the prepared squash on the sheet pan and rub the surface with 2 Tbsp. of the extra-virgin olive oil. Bake 10 minutes, then flip the squash and bake for an additional 10 minutes.
- While the squash is baking, prepare the glaze.
- Combine the reduced cider, maple syrup, miso paste, Dijon, soy sauce, and remaining olive oil. Mix until smooth.
- Remove the squash from the oven and cool slightly, approximately 10 minutes or enough time to allow for safe handling.
- Place the squash cut-side down on a cutting board and make approximate quarter-inch slices, taking care to not cut all the way through.
- Place the cut squash back on the sheet pan and brush the surface with the glaze.
- Bake for an additional 8-10 minutes, remove from the oven, repeat glaze, and cook for an additional 10 minutes, or until the squash is cooked through.
Begin Each Recipe with the Finest Seafood
Citarella owner, Joe Gurrera has 7 rules when it comes to cooking seafood. The first rule is to begin with the freshest, highest quality ingredients. And at Citarella, we have been bringing in the best for over a century. Whether it’s right out of the Atlantic, fresh from the Pacific, or sourced from one of the world’s most principled seafood farms, if it’s sold at Citarella, it’s the finest seafood available on the market today. Period.
