As a child, my immediate family celebrated Chanukah, but my friends taught me about the Christmas spirit. They would invite me to decorate their trees, and I would go to midnight mass with them. I always thought the lights on the homes in my neighborhood were so beautiful and festive. The Christmas trees were enchanting, and I knew all the words to every Christmas song. How lucky I was to relive that this year on our vacation, when our hotel lit up the trees that lined their long driveway. What a magical enchanted forest it was!
I really felt like I celebrated both holidays growing up. I still do. Every Christmas I make dinner for my friends and family. My husband invites some colleagues from work and we all get together and celebrate. It’s kind of my Friendsgiving too. I use all the decorations from Thanksgiving and try to make it festive and beautiful. It gives me a chance to show them how much I love them and how important they are. It also gives my husband his chance at a very important job– bartender!
Working on my menu, I found this terrific side dish that looks much harder to prepare than it actually is. Lucky you! Half Baked Harvest suggests that if you cut the butternut squash in half and take out the seeds, each side will be easier to peel. She also recommends that you put two wooden spoons on each side of the squash so you do not cut through it.
This dish would be perfect for any holiday meal. The squash is roasted to perfection. The butter, maple syrup and chopped sage make a luscious dressing for the squash. Then it is topped off with a perfection combination baked breadcrumbs, sage and prosciutto which give an umami flavor that makes each bite perfection. It makes a beautiful presentation and tastes as good as it looks.
This recipe is courtesy of Half Baked Harvest and will serve 8 people who will of course want to compliment the chef on this festive and beautiful dish.
Ingredients for Hasselback Butternut Squash Potatoes:
2 small to medium butternut squash
4 tablespoons extra-virgin olive oil
kosher salt and black pepper
1 stick (8 tablespoons) butter, at room temperature
3 tablespoons maple syrup
2 teaspoons chopped fresh sage + 8 sage leaves
1 cup finely torn ciabatta bread (I used fresh breadcrumbs)
3 ounces prosciutto
Preheat the oven to 425 degrees F.
Halve the squash lengthwise and scoop out the seeds with a large spoon. Using a peeler, remove the skin.
Rub with 2 tablespoons olive oil, season with salt and pepper.
Place on a large baking sheet and roast until the squash begins to soften, 15 minutes.
Meanwhile, in a small bowl, stir together the butter, maple syrup, and chopped sage until combined.
Grab the squash from the oven and transfer to a cutting board.
Using a sharp knife, slice through the rounded sides of squash halves, crosswise, going as deep as possible but without cutting all the way through.
Half baked Harvest suggests to position 2 spoons on either side of the squash to help prevent cutting all the way through (see above photo). It worked perfectly!
Return the squash to the baking sheet, scored sides up.
Spread half the maple butter over the squash, allowing it to drip into the slices.
Season with salt and pepper.
Roast the squash for 30 minutes, then spread with the remaining maple butter, spooning any melted butter in the pan over the squash.
Return to the oven and roast another 15-20 minutes, until the squash is tender.
At the same time, toss together the bread, 2 tablespoons olive oil, the sage leaves, and a pinch of salt and pepper on a separate baking sheet.
Lay the prosciutto around the bread.
Transfer to the oven and bake for 10-15 minutes or until toasted.
Crumble the prosciutto into fine crumbs or pulse the mix in a food processor.
Remove the squash from the oven and transfer to a serving plate.
Drizzle over any maple butter left on the pan.
Top with breadcrumbs and sage.
Serve warm!
It’s that simple!
