Roasted Hasselback Butternut Squash

Instructions

• 1

  Insert the wire rack into position 6. Select Phase Cook for P1 and set the oven to Roast, Convection, 375°F, for 55 minutes. Press Confirm for P2 and set the oven to Broil, High, for 4 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 2

  Place the sugar and ground ginger in a small bowl and stir to combine. Set aside.

• 3

  Peel the squash and cut in half lengthwise. Using a spoon, remove the seeds.

• 4

  Place one piece of squash, flat-side down, between two chopsticks. The chopsticks prevent the knife from cutting all the way through the base. Cut the squash into 1/8-inch thick slices. Repeat with the remaining squash.

• 5

  Place the sage leaves in the roasting pan and place the squash, flat-side down on top.

• 6

  Place the ginger, stock, butter and salt in a small saucepan over medium-high heat and bring to a boil to melt the butter.

• 7

  Pour the hot stock mixture over the squash and season with pepper.

• 8

  Once preheated, place the pan in the oven and roast for 55 minutes in P1. When there is 15 minutes remaining in P1, baste the squash with the pan juices, sprinkle with the demerara sugar mixture and continue cooking. The oven will automatically switch to P2.

• 9

  The squash should be tender and the sugar melted and caramelized. To test if it's ready, insert a skewer into the thickest part, it should slide in easily. If not, roast it a little longer.

• 10

  Place the squash on a serving platter and spoon over the sage and pan juices.