Hasselback Butternut with Rosemary and Crystallized Ginger

Hasselback Butternut with Rosemary and Crystallized Ginger


1 large butternut squash (about 3 pounds)
⅓ cup pure maple syrup
¼ cup diced crystallized ginger
4 tablespoons Dierbergs butter
1 tablespoon apple cider vinegar
1 fresh rosemary sprig (plus more for garnish)
Coarse salt and freshly ground black pepper


Microwave high whole squash 5 minutes. Let stand until cool enough to handle.

Meanwhile, in small saucepan, combine syrup, ginger, butter, vinegar, and rosemary sprig; bring to a boil over medium-high heat.

Reduce heat and simmer until mixture coats back of spoon, about 4 to 5 minutes. Reduce heat to very low to keep warm.

Cut cooled squash in half lengthwise; remove and discard seeds.

Using vegetable peeler, remove skin and white flesh below (you should reach deep orange flesh).

Place squash cut-side down on cutting board. Use sharp knife to make thin cuts deep as possible without cutting all the way through.

Place squash cut-sides up in shallow baking dish just large enough to hold squash.

Bake in 425°F. oven brushing every 5 minutes with syrup mixture until tender and glaze forms golden brown coating, about 30 minutes.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 322
Fat: 12 g
Sodium: 18 mg
Carbohydrates: 57 g
Protein: 3 g
Fiber: 6 g