For a super simple side that looks like a work of art, hasselback potatoes work every time. Created in Stockholm in the 1700’s, the fancy accordion cut helps make spuds creamy on the inside and crispy on the outside. Since it’s fall, we tried the same technique on a seasonal favorite—butternut squash—and the results were just as impressive. Spice-infused maple syrup coats every bite with a touch of sweetness, and the rich flavor of Nutiva’s organic and sustainable red palm oil helps get those squash edges nice and golden.
Yield: 6 to 8 servings
Active Time: 20 minutes
Total Time: 1 hour and 30 minutes
1 large butternut squash
2 tablespoons Nutiva Organic Red Palm Oil
1 teaspoon sea salt
½ teaspoon ground black pepper
¼ cup maple syrup
½ teaspoon cinnamon
¼ teaspoon nutmeg
⅛ teaspoon cayenne pepper
15 sage leaves
3 garlic cloves, thinly sliced
Preheat oven to 425 degrees F. Cut off the top end of the squash, then use a peeler to remove skin and white flesh. Halve squash lengthwise and scoop out seeds. Rub all over with palm oil, and season with salt and pepper.
Place on a baking sheet and roast until slightly softened, about 15 to 18 minutes. Remove from oven and cut slits about ¼-inch apart and ½-inch from the bottom; do not cut all the way through.
In a bowl, whisk maple syrup, cinnamon, nutmeg, and cayenne. Tuck sage leaves and garlic between some of the slices. Pour half of the spiced syrup over the squash. Roast for an additional 40 to 50 minutes, or until tender. Halfway through cooking, brush remaining syrup over the squash.
Recipe credit: Angela Gaines
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