RECIPES

Maple-Cheddar Hasselback Butternut Squash

Active Time

30 Minutes

Servings

Ingredients

1 large butternut squash (about 3 pounds)
1 tablespoon olive oil
Salt and pepper
1/2 cup (1 stick) butter, cubed
2 tablespoons maple syrup
1/2 teaspoon ground cinnamon
4 ounces Henning’s Maple Bourbon Cheddar cheese or Henning's Bourbon Cask Cheddar cheese, shredded (1 cup)
1/2 cup chopped candied pecans
Fresh sage leaves, minced

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Cheddar can be used in this recipe.

Instructions

Heat oven to 425°F. Line a 15 x 10-inch baking pan with aluminum foil.
Cut top and bottom off of squash. Cut squash in half lengthwise; remove seeds and discard. Remove skin with a vegetable peeler. Brush squash with olive oil. Season with salt and pepper. Place squash cut side down on prepared pan. Bake for 15-20 minutes or until just tender.
When cool enough to handle, transfer squash cut side down to a cutting board. Cut squash widthwise into 1/4-inch-thick slices, taking care not to cut all the way through. Return squash cut side down to baking pan.
Melt butter in a small saucepan over medium-low heat. Stir in maple syrup and cinnamon. Brush squash with butter mixture. Bake for 45-50 minutes or until squash is tender, brushing with butter mixture every 20 minutes.
Sprinkle with cheddar. Broil 4 inches from the heat for 1-2 minutes or until cheese is melted. Sprinkle with pecans and sage.

Recipe Tip

To help cut the squash into even slices without going all the way through: Place two thin, long-handled spoons, one on each side of the squash, to use as cutting guides.

Cheesemonger Tip

Savor maple bourbon cheddar cheese blended with hints of bourbon, maple, caramel and molasses—it melts in your mouth. Delicious cut and arranged on your next charcuterie cheese board, too.