Keto Hasselback Butternut Squash – 2 Ways, Sweet and Savory | Keto Recipe

Keto Hasselback Butternut Squash – 2 Ways, Sweet and Savory | Keto Recipe

August 7, 2019 4 By William Morgan


Welcome to keto meals and recipes dot com. It’s been a while since I made a vegetable side dish
so today I’ll be showing you how to make two tasty versions of a very fancy looking
but very easy to make Hasselback butternut squash, a sweet version and a savory version
Also, at the end I will show you how we use this recipe
to make a complete meal and I’ll also provide the macronutrient ratio for the complete meal
The macronutrient ratio for the keto Hasselback squash sweet version is
3.1 to one with eleven point seven grams of total carbs,
1.6 grams of soluble fiber, two point six grams of insoluble fiber, resulting in seven point five grams of net carbs
The macronutrient ratio for the savory
version is two point five to one with ten point six grams of total carbs, zero point seven grams of soluble fiber,
two point six grams of insoluble fiber resulting in seven point four grams of net carbs
Here are a couple of butternut squash I have chosen. When you’re buying your squash for this recipe,
look for one with a long neck and a smaller bulb
The first thing I do is cut the end of the squash
then cut the squash lengthwise
Use a spoon to scoop out the seeds and the stringy parts
which are mostly in the bulb part. I find it much easier to use a paring knife to peel off the skin
so that’s what I’m using
Also
just a quick note: when you’re cutting off the peel, make sure you cut deeply enough so that you get to the bright orange
layer. After
peeling both halves, place the peeled squash cut side down onto a parchment lined baking sheet
then brush the surface with olive oil and
sprinkle with salt and pepper
then place the tray into your preheated oven set at 200 degrees Celsius or
400 degrees Fahrenheit. The first step is to bake for about 10 to 15 minutes or until the squash will be just soft enough to
insert your knife
but there’s still a bit of resistance and firmness to the squash
While my squash is in the oven for the first bake, I
take this time to prepare the marinade for both the sweet and the savory versions
To start with, I’ll show you how to make the savory version. In a small bowl, combine the melted unsalted butter,
olive oil, sage powder and freshly grated nutmeg. If you can find a moment,
I would strongly recommend that, if you can, get the whole nutmeg nut and grate it yourself. By grating it yourself,
you’ll notice that the smell and taste are so much better and
it’s so easy to do, as I’m showing you here and then stir the ingredients in the bowl and set that aside
For the sweet version, I’m going to first make the glaze. Into a small bowl, I’m going to add my melted unsalted butter and
confectionery sweetener and then add my freshly ground nutmeg. And the last thing I add is the cinnamon powder. Then stir well to combine
Divide the butter mixture into two equal halves and set one half of the glaze aside,
which will be used to caramelize the walnuts a little bit later
It only took me about ten minutes to make both of these sauces. This is the first bake.
As I mentioned, at this point the squash is still quite raw, but the flesh will be softer and much easier to cut with a knife
Because the thin layers is a really pretty effect and I want to make sure that I don’t cut all the way through, I use
either painter sticks or my chopsticks
and,
if you don’t have either of the painter sticks or chopsticks, use the backs of two knives as I’m showing here, and I use these
as a barrier and a guide where to stop cutting. To get the right thickness,
I layered two painter sticks one on top of each other placing one set on either side of the squash half
So here I’ll show you how well either of these two guides will work to prevent you from cutting all the way through
When you’re making your cuts, take your time and make very even and fairly thin slices
This method is much easier than trying to cut the thin sections while your squash is still raw
After all your cuts are made, the next thing is to use a pastry brush
generously brush the top with your chosen marinade
As you’re brushing the marinade on top, try to gently move the slices and try to get some of the glaze in between the cuts
then place the prepared
squash back onto your baking tray and
put it in the oven for another 20 to 30 minutes
Your baking time will depend on several factors, one the size of your squash, and how soft you like your squash
Just a word of caution:
don’t over bake this. You want it to be well done, but still have a firm texture because if it’s too soft
it’ll just be squishy
It’ll have the texture more of a mashed squash than what you really want with this version
What you’re looking for in the desired doneness is that it’s soft but each slice is still very firm
so that it holds its shape
For the sweet version, I’m going to make my caramelized walnuts
The first thing I do is I need a small saucepan. Then pour in the reserved butter, cinnamon and nutmeg
mixture into your pan, then cook over medium heat until the sweetener begins to caramelize, or
looks dark golden. To the rest of the sauce, which is in your pan, add the chopped walnuts and maple extract,
then stir and cook for one more minute and
lower your heat to medium-low. Toss the walnuts to coat them and continue cooking for about 15 to 20 minutes
What you want is for the walnuts to be completely coated and have a caramelized crust
At this point, turn off the heat and let everything cool in the pan, and set that aside
and this is how we caramelized the walnuts
One last thing that I’d like to mention, that I like to do for the savory version: I dry roast the raw pumpkin seeds, which
I like to sprinkle on top just before serving
All you need for this is a small dry frying pan set over medium-low heat
You heat up the frying pan and, once the pan is nice and hot,
just toss the seeds into the pan. As the seeds are roasting, just jiggle the pan or toss the seeds
Dry roast until the seeds begin to get a light golden and begin to smell really nice
This should only take a minute or two and then remove the seeds from the pan and put the seeds into a cool dish, and
set that aside.
I like to make sure that the marinade has
penetrated between the layers so, at about halfway through the second bake, I take the tray out of the oven and brush any of the
remaining marinade on top, or I take my brush and use the marinade that’s dripped off, and using the marinade
that’s the bottom of the pot,
brush the surface again and then put it back in the oven. When your baking time is done, remove the squash from the oven
Because the butternut squash is quite delicate at this point, use a wide spatula or wide knife to carefully
get under the squash to support it as you transfer down to a serving plate, and
if you’re serving the savory version, all you have to do now is sprinkle your prepared dry roasted pumpkin seeds on top
Although both versions are delicious, I find that the savory version goes best with beef, fish or chicken

And now for the sweet version: after
transferring the squash onto another serving plate,
I arranged the caramelized walnuts around the perimeter of the squash. I wish you were here
so you could enjoy how wonderful the caramelized walnuts smell. By the way, this sweet version can be used with anything as well,
but I find that it best complements
ham or a turkey
but, to be frank, both versions are really great and they go well with just about any protein
Now to show you the meal I made.
I serve the savory version with my Easy Keto Slow Cooker Beef Pot Roast
with Rich Gravy. A link will be provided in the description below for that
Here are the macronutrients for the entire meal, which included one serving of the roast beef,
several leaves of lettuce, some butter sauteed mushrooms,
and, of course, the Hasselback butternut squash savory version. And here are the macronutrient ratios for the same meal
but this time serving it with the sweet version of the Hasselback butternut squash
I’d just like to mention that, because squash is a bit more carby than some of the vegetables we usually use on a keto diet,
the servings are quite small. They’re meant to be a wonderful side dish,
not as the main vegetable component of your meal
I’d like to thank you for watching this video and I hope you try making this
impressive-looking but very easy side dish. I would really appreciate it
if you would subscribe and please turn on your notification bell. The link to my blog, where you can get the written recipe,
will be provided in the description below