Hasselback Butternut Squash ( brown butter and sage and walnut crumble )
2 BNS, peeled, cut in half and seeded
1 recipe brown butter sage
1 recipe walnut crumble
Lay the BNS on the flat side and carefully cut vertical slices 90% of the way through. Place flat side on a sheet tray. Salt each BNS and carefully pour brown butter sage over each one. Bake in a 375 degree oven for 40 minutes.
Pull out of oven and sprinkle all of the walnut crumble on top. Bake for an additional 20 minutes.
makes 2 cups
2 Tbsp AP flour
1/2 tsp salt
1 cup chopped walnuts
1/2 cup packed brown sugar
1/2 cup melted butter
In a bowl, mix all ingredients together. Set aside.
Brown Butter Sage
Makes half cup
1/2 cup butter
3-4 fresh sage leaves
Melt butter over high heat and keep on heat. The butter will bubble as the milk solids brown. This process takes about 1-2 minutes.