This holiday side dish is an update of an ‘oldie but goodie’ recipe of mine that has all the flavors of the season that you know and love. What’s the key to all this? Why, it’s the Maple Pecans that have everything to do with the amazing flavor. If you’ve tried my recipe for them, and I hope you have, you’ll know how good they are . Maple syrup and toasted pecans are a delicious flavor combination and one of my favorites of the fall/autumn and winter season. There is also sage and melted butter which just rounds out all the flavors nicely. OK, I know what you’re thinking – you had me at maple syrup and toasted pecans. But, now sage and butter? That’s right, these additional 2 items take things to another level!
Butternut Squash Presentation
It is served hassleback potato style. The whole butternut squash is peeled, then cut in half, then thinly sliced WITHOUT cutting all the way through. A sharp knife will be your best friend here. Not only does the slicing look pretty, it helps cook the squash faster. In addition, you don’t have to chop the squash. Roasting time will depend on how thick your slices are.
Cutting a butternut squash
The whole butternut squash is peeled, then cut in half, then thinly sliced WITHOUT cutting all the way through. A sharp knife will be your best friend here.
Slicing the squash
Here is a tip for success. Place 2 chopsticks or something of similar size either side of the squash, this will prevent you from cutting all the way through. (see below).
Perfect for serving a large table
What I love when serving this dish is, you can serve 1 half at each end of your holiday table and make as many as you need.
More butternut squash recipes:
Butternut Squash and Sage Gratin Butternut Squash Cappellacci di Zucca Dairy-Free Creamy Butternut Squash Pasta
Perfect Roast Turkey Cheesy Rosemary Mashed Potato Casserole
