Hasselbeck Butternut Squash with Bay Leaves

Hasselbeck butternut squash with bay leaves. 

The perfect meal. Grilling the butternut squash with bay leaves slipped between the slices results in aromatic feast!




  • 1 large butternut squash or 2–3 small honeynut squash (about 3 pounds total)
  • 1 tablespoon olive oil
  • Kosher salt, freshly ground pepper
  • 1 Fresno chile, thinly sliced
  • ¼ cup pure maple syrup, preferably grade B
  • 3 tablespoons unsalted butter
  • 2 tablespoons apple cider vinegar
  • 6–8 dried bay leaves


Step 1

Place a rack in upper third of oven; preheat to 425°. Halve squash lengthwise and scoop out seeds with a large spoon. Using a peeler, remove skin and white flesh below (you should reach the deep orange flesh). Rub all over with oil; season with salt and pepper. Roast in a baking dish just large enough to hold halves side by side until beginning to soften (a paring knife should easily slip in only about ¼"), 15–18 minutes. Let cool. 

Step 2

Meanwhile, heat up the Arteflame Grill. Place a small saucepan on the side plancha.

Bring chile, maple syrup, butter, and vinegar to a simmer in a small saucepan over medium-high, stirring occasionally and removing chile as soon as desired heat level is reached (set aside for serving), until just thick enough to coat spoon, 6–8 minutes. Keep glaze warm.

Step 3

Take the cooled squash and using a sharp knife, score rounded sides of squash halves crosswise, going as deep as possible but without cutting all the way through. 

Step 4

Transfer squash to the grill, scored sides up, and tuck bay leaves between a few of the slices; season with salt and pepper. The aroma of the firewood will impart a beautiful smokey flavor that will have you going for seconds!

Step 5

Grill the squash, basting with glaze every 10 minutes, until tender and glaze forms a rich brown coating, 45–60 minutes. Serve topped with reserved chiles.

Step 6

Do Ahead: Squash can be roasted 4 hours ahead. Let cool until just warm; cover and store at room temperature. Reheat before serving.

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