Imagine a side dish so stunning, it stops conversations and makes jaws drop - that's exactly what this Pomegranate Glazed Hasselback Butternut Squash promises! This recipe transforms an ordinary vegetable into a gourmet sensation, blending the rich, caramelized edges of perfectly roasted squash with a luxurious pomegranate glaze that will make your taste buds dance. Whether you're a seasoned home chef or a curious cooking enthusiast, this recipe is about to elevate your culinary game and impress everyone at your dining table.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium butternut squash
- 1/2 cup pomegranate juice
- 2 tablespoons honey
- Salt and pepper to taste
- Fresh pomegranate seeds for garnish
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper.
- Carefully wash the butternut squash and pat dry. Using a sharp knife, trim off both ends of the squash to create flat surfaces.
- Place the squash on a cutting board and carefully slice off the outer skin, removing all the tough exterior while preserving the natural shape.
- Create Hasselback-style cuts by placing two wooden spoons or chopsticks on either side of the squash to prevent cutting all the way through. Make thin, parallel cuts about 3/4 of the way down the squash, spacing cuts approximately 1/4 inch apart.
- Transfer the prepared squash to the prepared baking sheet. Drizzle with olive oil and season generously with salt and freshly ground black pepper, ensuring the seasoning gets between the cuts.
- In a small saucepan, combine pomegranate juice and honey. Simmer over medium heat for 10-12 minutes until the mixture reduces and becomes slightly syrupy.
- Brush the squash with half of the pomegranate glaze and place in the preheated oven. Roast for 35-40 minutes, basting with additional glaze every 15 minutes.
- The squash is done when the edges are crispy and caramelized, and the interior is tender when pierced with a fork.
- Remove from the oven and let rest for 5 minutes. Garnish with fresh pomegranate seeds before serving.
- Slice and serve hot as a stunning side dish or vegetarian main course.
Tips
- Knife Skills Matter: Use a very sharp knife and wooden spoon guides to create perfect Hasselback cuts without slicing through the squash completely.
- Glaze Consistency is Key: Reduce the pomegranate and honey mixture slowly to achieve a syrupy texture that will beautifully caramelize during roasting.
- Even Seasoning Technique: When adding salt and pepper, gently fan out the squash cuts to ensure seasoning penetrates between each slice.
- Watch Caramelization: Keep an eye on the squash during the last 10-15 minutes of roasting to prevent burning while achieving those gorgeous crispy edges.
- Fresh Garnish Matters: Add pomegranate seeds just before serving to maintain their burst of freshness and provide a delightful textural contrast.
Nutrition Facts
Calories: 100kcal
Carbohydrates: 25g
Protein: g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
