This is a super simple recipe with very few ingredients. It would look seriously impressive on a holiday table, and absolutely delight the vegetable fanatics in the room.
Honeynuts are like butternuts, just quite a bit smaller. You can find them at farmers markets, seasonal roadside stands, and some grocery stores during the fall and winter. If you can’t find honey nut squash, simply sub with butternut.
The miso maple butter can be used on a number of things, including other roast veggies, folded through steamed grain or beans, and of course on toast. Melt it down, add a dash of vinegar, and use it to dress a warm salad.
The *only* fiddly part of this recipe is slicing the squash, but you can absolutely streamline the process! Instead of making cuts in different directions for a real *statement*, you can just cut across the squash’s width, which will save a few minutes and spare you the creative energy 😉
Hasselback Honeynut with Miso Maple Butter and Hazelnuts
- 1 kg / 2lbs. honeynut squash about 2 or butternut squash (about 1)
- 100 g salted butter preferably organic + grass fed (room temperature)
- 2 Tbsp. white miso
- 1 Tbsp. pure maple syrup
- 1/3 cup / 45g hazelnuts
- flat-leaf parsley finely chopped for garnish, if desired
- Preheat oven to 400°C / 200°F.
- Mix the butter, miso and maple syrup until incorporated.
- Peel the squash and cut it half lengthwise. Scoop out the seeds and discard. Place chopsticks on either side of the squash and slice into the squash crosswise until you hit them (this helps prevent you from cutting all the way through). Repeat until you’ve cut down the entire length of the squash, making whatever kind of patterns you desire. Season both sides of the squash with a good pinch of salt. Rub about half of the butter mixture (removing one tablespoon and setting aside) all over the squash – I use my hands – making sure to press some down into the slices. Place the squash on a lined baking sheet. Add the hazelnuts to a corner where you can easily remove them, and place everything in the oven for 7 minutes.
- Remove the baking sheet from the oven and carefully take the hazelnuts off and set aside to cool. Rub the remaining butter on the squash, using a brush if desired. Place back in the oven and set your timer for 35 minutes.
- When the hazelnuts are cool enough to handle, rub them together to remove their bitter skins. Roughly chop. Place them in a skillet over medium heat, add the reserved tablespoon of miso maple butter and cook, stirring frequently, until golden and fragrant, about 5-10 minutes.
- When the squash is golden and caramelized, remove from oven and place on a serving tray. Scatter the hazelnuts over top, and sprinkle with the parsley if using (it really adds some colour!). Serve with any remaining melted butter from the baking sheet, say thank you and enjoy.