Looking for an autumn dinner recipe that your guests will truly FALL for? Well, we have your back (and theirs) with this delicious Wisconsin Cheese Maple-Cheddar Hasselback Butternut Squash recipe! With the freshest of ingredients, including your choice of either Henning’s Maple Bourbon Cheddar cheese OR Henning’s Bourbon Cask Cheddar cheese - you can’t go wrong with either! This flexible and easy-to-make recipe is the perfect dish to enjoy on a cozy fall evening with your loved ones!! Be sure to head over to WisconsinCheese.com for more details! —Wisconsin Cheese
What You'll Need
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
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 to not 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.