Hasselback Butternut Squash with Bay Leaves on the Grill

Introduction

Transform your holiday meals with this Hasselback Butternut Squash recipe, featuring aromatic bay leaves and a spicy chile glaze, all brought together on the Arteflame Grill for a perfect blend of flavors.

Ingredients:

• 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

Instructions

1. Prep the Squash:

   • Halve the squash lengthwise and scoop out the seeds. Remove the skin and white flesh to reach the deep orange flesh.
   • Rub the squash with olive oil and season with salt and pepper.
   • Microwave the squash halves until they start to soften, about 6-10 minutes.

2. Make the Chile Glaze:

   • On the Arteflame grill, bring the sliced Fresno chile, maple syrup, butter, and vinegar to a simmer in a small saucepan. Stir occasionally.
   • Remove the chile slices once the desired heat level is reached and set aside.
   • Continue simmering until the glaze thickens enough to coat a spoon, about 6–8 minutes. Keep the glaze warm on the cooler edge of the grill.

3. Grill the Squash:

   • Transfer the partially cooked squash to the grill.
   • Score the rounded sides of the squash halves crosswise, taking care not to cut all the way through.
   • Tuck bay leaves between some of the slices and season again with salt and pepper.
   • Place the squash on the grill, scored sides up. Cover with a stainless pan or bowl to create an oven effect.
   • Baste with the chile glaze every 10 minutes, using a pastry brush to lift off any glaze browning too much, until tender and the glaze forms a rich brown coating, about 30-40 minutes.

4. Serve:

   • Serve the Hasselback squash topped with the reserved chile slices.
   • Squash can be roasted 4 hours ahead, cooled to just warm, covered, and stored at room temperature. Reheat before serving.

Tips

• Using a sharp knife ensures even, precise cuts when scoring the squash.
• Microwaving before grilling softens the squash and reduces cooking time.
• For an extra touch, garnish with fresh herbs like parsley or thyme before serving.

Variations

• Swap out maple syrup for honey or brown sugar for a slightly different sweetness.
• Use different chile varieties such as jalapeño or serrano for varied heat levels.
• Try adding nutmeg or cinnamon to the glaze for a warm, spiced flavor.

Best pairings

• This dish pairs beautifully with roasted meats such as turkey, pork, or chicken.
• Serve alongside a crisp green salad with a tangy vinaigrette to balance the sweetness.
• Complement the flavors with a glass of dry white wine or spiced cider.

Conclusion

Enjoy this unique Hasselback Butternut Squash with Bay Leaves and a delectable Chile Glaze, a perfect holiday-worthy dish to prepare on your Arteflame grill.