This honey and almond Hasselback butternut recipe is basted with brown butter and adorned with roasted almonds and fried sage leaves. It’s a deliciously impressive, sweet, and savoury vegetarian centerpiece that will make a festive side dish for any roast.
Peels – South Africa’s oldest honey producer makes the most incredible range of single nectar honey along with a wide range of honey-related products. Honey is one of the top 3 most faked foods in the world and knowing that it comes from a reputable supplier protects you against this. I chose their Macadamia honey for this recipe to tie in with the almond topping.
Peel’s producers single nectar honey which means the bees foraged off one type of flower. Living in the Western Cape I eat a lot of Fynbos honey so tasting Acacia honey from Thabazimbi, Saligna honey from the Midlands, Aloe honey from Rust de Winter, and Macadamia honey from Port Edward was pure joy.
Can you make Hasselback butternut in advance?
This Hasselback butternut is a little tricky as it requires a fair bit of basting, but you can pre-make it to the first stage of roasting and then remove it and continue to roast and glaze it on the day. This is useful if you are making it for Christmas or Thanksgiving when you have a lot going on.
Perfect for Christmas gifting for any foodie. SHOP PEEL’S
How to store honey:
Keeping your honey stored properly will make it easier to handle and this is how you do it:
Store your honey in a cool dry place in a tightly sealed container and preferably in the container it was purchased in. Avoid storing your honey in any metal container as it may oxidize.
Do not store honey in the fridge. It is not necessary and makes it harder to work with as you will need to heat it to soften it.
Avoid exposing your honey to heat and moisture. So keep it in the coolest part of your pantry well-sealed. Use a dry spoon or dipper each time you take honey out of the jar.
Due to the very high sugar content, honey can be stored for an indefinite time. Pretty much forever. It might lose some of its colour over time and darken and it could become crystallized.
It is perfectly normal for good-quality honey to be thicker and cloudy. This. is calledcrystallization. The best way to re-liquify your honey is to place the jar in a bowl of hot water and stir it gently. Avoid placing it in a pot of boiling water on the stove or in the microwave as this can overheat it very quickly.
Spiced date cake with creamed cheese and honey frosting
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Recipe – serves 6 – 8 as a side with other dishes
Honey & almond Hasselback butternut
An impressive vegetarian Hasselback butternut recipe that is perfect as a festive holiday side
Print Recipe
Prep Time:10 minutesmins
Cook Time:1 hourhr
Ingredients
1Large butternut or 2 small-medium butternuts peeledand seeds removed
Olive oil
50gms butter
10– 15 sage leaves
6bay leavesoptional
½cupPeels Macadamia honey
2tspDijon mustard
2tspsherry vinegaror red wine
½cupof roasted almondschopped
Preheat the oven to 200C/400F.
Instructions
Halve the butternut lengthways through the middle and scoop out the seeds. I find using a wide vegetable peeler good for the skin, and an ice cream scoop does a good job of scraping out the seeds.
Rub the butternut all over with olive oil and season with salt and pepper. Lay the butternut on a large baking sheet (line the base with baking paper to help prevent burning) and seal well with foil. Roast for 20 minutes.
While the butternut is roasting, melt the butter in a frying pan. Once it starts bubbling, fry the sage leaves in one or two batches until they have sizzled and are crispy. Scoop them out of the butter and drain on paper towel. Take the brown butter off the heat and set it aside.
Remove the par-roasted butternut and place cut-side down on a wooden board. Place handles of two wooden spoons down the side of the butternut and cut thin slits through the flesh. The wooden spoons help prevent your knife from cutting all the way through.
Once the butternut halves are cut into Hasselback slices, place back onto the tray with the rounded side facing upwards and brush the surface with some of the brown butter you fried the sage in. Slot a few bay leaves in the cracks if you are using these. Seal the roasting tin with the foil again, and roast for a further 20 minutes.
While the butternut is roasting for a second time, make the glaze. In a small pot add the honey, mustard, and vinegar and bring it to a boil then take it off the heat.
When the butternut has finished the second roast, remove, and baste with the rest of the butter, ensuring that it drips through all the cracks. Brush the honey glaze over and return this to the oven uncovered to roast until starting to caramelize and when it’s cooked through. The length of time this takes all depends on how big the butternut is. brush the glaze over a second time to ensure it's all used up.
Carefully remove the Hasselback butternut from the tray using a long spatula or pastry lifter and place it on a platter to serve. Drizzle over any additional honey and sprinkle over the chopped almonds, a generous sprinkle of sea salt flakes, and the fried sage leaves.
Honeynut squash is a cultivar of winter squash bred from butternut and buttercup squash. It has a similar shape and flavor to butternut squash, though it is only about half the size, and is significantly sweeter. Honeynut squash might grow to be 6 inches versus 8-12 inches for a Butternut squash.
Learn how to roast butternut squash the EASY WAY without any prep work. No pre-peeling, chopping or deseeding (yes really!). Just whole-roast it in the oven until soft and tender.
There could be a few reasons why your roasted butternut squash is turning out soggy: Overcrowding: If you overcrowd the baking sheet with butternut squash pieces, they will release more moisture and steam, making it difficult for them to roast properly.
Honeynut squash is a relatively new hybrid version of butternut squash. It has the same shape as butternut squash, but it's much smaller, about the size of a medium potato. Its skin is bright orange as well as the flesh, which has a sweet and nutty flavor.
Like delicata squash, honeynut squash has thin, edible skin. There's no need to peel it! Slice each squash in half lengthwise and use a spoon to scoop out the seeds. Next, make a quick dressing with olive oil, apple cider vinegar, pure maple syrup, cinnamon, salt, and pepper.
Honeynut squash has a similar shape and flavor to butternut squash but averages about half the size and is sweeter. It has two to three times more beta-carotene than butternut squash. Honeynut squash can be roasted, sautéed, puréed, added to soups, stews, and braises, and has enough sugar content for desserts.
Generally, butternut squash is safe to feed to most pooches, unless your vet has advised otherwise. As a guide, we would recommend feeding small dogs no more than 1 or 2 teaspoons of butternut squash, whilst bigger dogs can eat up to 3 or 4 tablespoons of butternut squash.
That's right, you can eat butternut squash raw (yep, we said it). Raw butternut squash is carrot-like and holds up well in crunchy salads and slaws. If opting for raw squash over cooked squash, start by peeling away the tough outer skin (FYI, you can eat the skin when it's cooked.
Cook at 400 degrees — hot — until the squash releases its juices and they are bubbly and brown around the edges. This is a sign that the sugars in the squash have caramelized and its flavor concentrated.
In a large bowl mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in the preheated oven and cook for 30 minutes until tender all the way through.
Raw butternut squash can cause some people to develop an allergic skin reaction called “squash hands.” Wearing gloves while handling the fruit or purchasing prepared butternut squash can help you prevent this skin reaction. A 1% hydrocortisone cream can help alleviate squash hands symptoms.
If it's underripe, the squash won't have developed its signature taste. If it's overripe, it may be dry, mushy or flavorless. Follow these tips the next time you're at the grocery store or farmers market to find the perfect recipe-ready butternut squash.
The vegetable squash that Americans are used to is a relative newcomer to Britain. It's usually called by its varietal name - butternut squash, acorn squash - and sometimes orange fleshed vegetables that would be called squash in the USA are lumped together as pumpkin.
Butternut cultivars are pretty consistent when it comes to flavor. All have richly sweet, nutty flesh favored for all kinds of fall and winter cookery. The compact variety C. moschata 'Butterbush' (75 days) is short-vined and bears small butternut squash that are dark orange, dense and very sweet on the inside.
Anything you typically use butternut squash for, you can substitute honeynut squash. But keep in mind, according to chef Dan Barber, it's "about ten times the sweetness and squash flavor of the workaday butternut" (via Saveur).
You can substitute an equal amount of honeynut squash in any recipe that calls for butternut. Because it's so flavorful on its own, start with a recipe for simple roasted squash, cutting it into cut into 1-inch cubes.
Flavor. First, think about the flavor you're aiming for. Butternut squash has that sweet, nutty thing going on, right? So if your recipe calls for it in a sweet dish, look for a substitute that brings a similar sweetness level, such as honeynut squash and sweet dumpling squash.
Introduction: My name is Lakeisha Bayer VM, I am a brainy, kind, enchanting, healthy, lovely, clean, witty person who loves writing and wants to share my knowledge and understanding with you.
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