#hasselback

Hasselback Potatoes Recipe With Garlic And Sage

Hasselback Butternut Squash Delight Experience a delightful twist on a classic dish with this Hasselback Butternut Squash. The sweet and savory flavors meld beautifully, topped with creamy feta and crunchy nuts for a perfect side or main course. Ingredients 1 large butternut squash (about 3 pounds) 3 tablespoons extra-virgin olive oil, divided kosher salt and freshly-ground black pepper 2 tablespoons pure maple syrup 1/4 to 1/2 teaspoon red pepper flakes, depending on spiciness preference 6 to 8 fresh sage leaves crumbled feta cheese, chopped salted pistachios or salted pepitas, dried cherries, pomegranate seeds, and/or finely chopped parsley, for serving Instructions Heat the oven to 425°F. Halve the squash lengthwise, scoop out the seeds, and peel. Place the squash halves in a baking dish just large enough to hold them side by side. (Alternatively, use a braiser or an oven-safe skillet). Rub all over with 1 tablespoon of the oil and season both sides generously with salt and black pepper. Arrange cut side down and roast until beginning to soften, 15 to 20 minutes (a paring knife should slide in only about 1/4"). Meanwhile, whisk together the maple syrup, remaining 2 tablespoons oil, and a pinch of red pepper flakes until combined. Transfer the squash to a slicing board and let cool slightly. Place one half between two chopsticks (these will prevent you from slicing all the way through). Score the squash into thin shingles crosswise, stopping when you reach the chopsticks. Return to the baking dish and repeat with the second half. Tuck the sage leaves between a few of the shingles, drizzle with half of the maple syrup mixture, and season again with salt and pepper. Return to the oven and roast, basting with the remaining maple syrup mixture (and any that has pooled in the baking dish) halfway through, until completely tender, 45 to 60 minutes. I like to baste again when there's 10 minutes left on the timer. Be sure to really get it into all the nooks and crannies! Remove any burnt bits with a spoon, if necessary. Top the squash with your desired toppings, such as feta, pistachios, parsley, and dried cranberries. (Just make sure you have something salty to offset the sweet squash.) Serve warm.

Hassleback Squash with Chestnut Stuffing Crumble (Vegan & Gluten-Free)

The Best Easy Cheesy Loaded Hasselback Potatoes | The Mom 100

crispy edges like french fries and a creamy mashed potato-like texture in the middle. I bet anyone can't stop after eating one.

Is this how you roll?

Garlic Parmesan Crispy Roasted Potatoes + Thyme

I’m potato wedges apparently...but I think I’m more of a mashed potato 🤷🏻‍♀️