Pumpkin season is not over: roasted hasselback butternut squash

I noticed Hokkaido pumpkins and butternut squashes in a grocery store during my last time shopping and I asked myself a question “why don’t we cook pumpkin in the winter”? I have no logical explanation for it. Well, I was a little bit overdosed with pumpkin during autumn pumpkin marathon, but it’s already a middle of January so buying a pumpkin again seems to be a good idea. I bought  a small butternut squash and cooked it in a “hasselback” style. Small notice: word “hasselback” comes from restaurant Hasselbacken in Djurgården (Stockholm) whose chief first cooked hasselback potatoes in 1953.
( 🇸🇰 slovenský preklad nájdete za anglickým textom)

Ingredients

1 butternut squash, peeled, seeds removed, cut into halves lengthwise.

2 tsp mustard

2 tsp soy sauce

6 bay leaves

Water, olive oil, salt, pepper

Directions

1. Cut the squash lengwise and bake for 15 min in the oven preheated to 200C. Make it cool and cut it about halfway through into thin slices. You can put sushi sticks on the sides of the squash to save from cutting it all the way through. Make it like this:

hasselback pumpkin Processed with VSCO with a6 preset
2. Proper seasoning is a key to success 🙂 Season the squash properly adding salt and pepper between slices and then brush olive oil above.

3. Put pumpkin on a baking dish, add 5-6 tbs of water to the bottom, cover with foil and cook for 30 minutes in the oven preheated to 200C. Check if there is enough water after 20 minutes and add a few tbs if necessary.

4. Make a simple dressing: mix 2 tsp of mustard with 2 tsp of soy sauce and 2 tbs of olive oil.

5. Brush the dressing over the squash, cover with foil and add a few tbs of water again. Add bay leaves between slices and bake for next 30 min.

6. Uncover the baking dish and brush the squash with juice from the bottom of the dish. Bake for next 15 minutes brushing with juice from time to time.

Serve warm, use some extra seasoning and fresh cut greens for serving.

🇸🇰 Maslová tekvica Hasselback
1 stredná maslová tekvica, olúpaná, s vybratými jadierkami, rozrezaná pozdĺžne na polovicu.
2 čajové lyžičky horčice
2 čajové lyžičky sójovej omáčky
6 bobkových listov
Voda, olivový olej, soľ, čierne korenie
Postup
1. Tekvicu dáme na 15 min do rúry predhriatej na 200°C. Potom tekvicu vyberieme, necháme vychladnúť a nakrájame na tenké plátky, ale snažíme sa ju neprekrojiť úplne. Po krajoch tekvice preto môžete položiť varechy alebo čínske paličky ako poistku. Proces krajania vyzerá takto.

hasselback pumpkin Processed with VSCO with a6 preset
2. Tekvicu osolíme, okoreníme a snažíme sa dať soľ a korenie medzi všetky plátky. Následne potrieme olejom a tak isto sa snažíme dobre omastiť každý plátok.
3. Tekvicu dáme na pekáč, podlejeme 5 až 6 PL vody, zabalíme alobalom a pečieme 30 minút v rúre predhriatej na 200°C. Po 20 minútach skontrolujeme, či je dosť vody a prípadne dolejeme niekoľko PL.
4. Urobíme jednoduchý dressing: zmiešame 2 čl horčice s 2 čl sójovej omáčky a 2 PL olivového oleja.
5. Tekvicu vyberieme z rúry a potrieme dressingom. Bobkové listy vložíme medzi plátky, pridáme ešte zopár PL vody a pečieme ďalších 30 minút.
6. Odkryjeme pekáč a tekvicu polejeme výpekom. Pečieme ďalších 15 minút, polievame výpekom z času na čas.
Tekvicu podávame teplú, pred servírovaním môžete trošku osoliť a pridať nasekané bylinky.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Create a website or blog at WordPress.com

Up ↑

%d bloggers like this: