hasselback butternut squash

with Hazelnuts, Pomegranate, and Goat Cheese

This butternut squash dish makes a gorgeous presentation and tastes like a special holiday treat.

It’s a beautiful dish for Thanksgiving or Sukkot, but it’s also lovely any time throughout the fall and winter months.

If you’re planning to make this as an alternative entrée for the vegetarians at the table, be forewarned—the omnivores are going to be digging in as well, so plan accordingly.

I was given a jar of hazelnut butter by a friend who has a hazelnut grove and sells the stuff commercially—thanks, Monica! I poured off a little bit of the hazelnut oil that rose to the top of the jar and used it in this dish. The flavor was incredible. But if you haven’t got hazelnut oil, don’t fret. You could also use other nut oils, such as walnut or pistachio–each one would give the dish another flavor profile—and it will still be tasty if you use a good quality fruity olive oil.

Par-roasting the squash makes slicing it a cinch, and when the slices are somewhat softened it also makes it easier to get the glaze to go between the slices.

You’ll see that the use of chopsticks to support the squash during prep is very helpful, so have a pair at the ready.

I didn’t measure the spices. I just used a shake of each spice jar into the glaze; roughly even amounts of each.

Ingredients:

• 1 large butternut squash

• 4 tablespoons butter

• 4 tablespoons hazelnut oil, divided

• Cardamom

• Coriander

• Allspice

• Cinnamon

• 2 tablespoons silan (date syrup)

• 1 tablespoon pomegranate molasses plus more to drizzle on the platter

• A handful of hazelnuts (or the corresponding nuts to whatever oil you use), coarsely chopped

• 4 ounces goat cheese, crumbled

Method:

• Preheat the oven to 425°.

• Spread the hazelnuts on a parchment lined baking sheet and toast them for 3—4 minutes. Then remove them from the pan and set them aside in a small bowl.

• Carefully cut the squash in half lengthwise, then peel it to reveal the bright orange flesh. Rather than tackling it whole, I find cutting it in half first makes it easier to peel.

• Using a melon baller or the tip of a spoon, scoop out all the seeds and the stringy stuff. You can save the seeds to roast later if you like, or just discard them if you can’t be bothered!

• Rub the cut surface of the squash halves using one tablespoon of the hazelnut oil, then sprinkle them lightly with salt. Roast them (on the same baking sheet you used for the nuts) cut side down, for 20 minutes, then remove the pan from the oven and let the squash halves rest until they’re cool enough to handle.

• While the squash are having their first roasting and cooling, prepare the glaze:

• Melt the butter in a small skillet. Continue to cook the butter, swirling the pan until the solids separate from the liquid and turn a golden brown. As soon as your butter is browned, remove the skillet from the heat. Allow it to cool, and then stir in the silan, the 2 remaining tablespoons of hazelnut oil, the spices, and a pinch or two of kosher salt. Set the glaze aside. Note: It won’t completely homogenize. That won’t be a problem.

• Transfer one squash half to a cutting board, cut side down, and lay one chopstick on either side of the squash, creating a snug little fence. This is to provide a stop for your knife so that you don’t cut too deeply.

• Take your very sharp chef’s knife in your dominant hand, and use your other hand to support the squash, hugging the chopsticks to its sides. Slice through the top of the squash at the neck end, stopping when your knife reaches the chopsticks. Continue making cuts, 1/8 “apart, all the way to the other end of the squash. Then repeat the process with the other squash half.

• Once they’re “hasselbacked,” transfer them back to the baking sheets.

• Using a pastry brush, brush the glaze evenly over both halves, making sure to gently pry the slices apart a bit so that the glaze gets in between the cuts. Use only half the glaze—you’ll add the rest later.

• Return the baking sheet with the squash to the oven and roast them for an additional 15 minutes.

• Remove the baking sheet from the oven and brush the remaining glaze onto the squash halves. Then return the baking sheet to the oven for one last time and roast another 15 minutes.

• Check the squash. It should be soft and tender, but not falling apart, and the sugar in the glaze should have it looking a bit caramelized in spots. The amount of time in the oven will vary according to the size of your squash. If they’re not quite done, continue to roast them, checking every few minutes or so.

• When your squash halves are perfectly roasted, remove the pan and transfer the squash to a serving platter. The best way to do this is with two spatulas, one in each hand coming from both directions.

• Once they’re on their serving platter, drizzle the pomegranate molasses over them, sprinkle on the crumbled goat cheese, and finish the dish with the chopped hazelnuts.