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Hassleback Squash with Garlic-Sage Butter - Izy Hossack - Top With Cinnamon
Hassleback squash!! Look at it!! So fancy!! Andy yet, deceptively simple to make. The idea here is that we’re creating the most surface area on our butternut squash so that the garlic-sage butter (uh huh!) seeps into all the gaps for maximum coverage. So how do we do this? First of all, you’re gonna need a SHARP, LARGE knife okay! I don’t want anyone hurting themselves and blunt, small knives are going to be a major hazard here – 0/10 do not reccommend. We chop the squash in half from stem to base, one clean cut all the way through. The easiest way to do it is to cut the stalky top off first, sit the squash upright on a cutting board, and push your knife through from top to bottom. Next, peel it all, scoop out those seeds and goop, and roast for a short while to soften it up. We’re going to make the nice pattern in it now (i.e. what makes it ‘hassleback squash’) so place chopsticks or wooden spoons on either side of the squash half – this will stop your knife going all the way through if you push too hard. I like to cut …