Roasted Hasselback Butternut Squash

Instructions

• 1Insert 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.
• 2Place the sugar and ground ginger in a small bowl and stir to combine. Set aside.
• 3Peel the squash and cut in half lengthwise. Using a spoon, remove the seeds.
• 4Place 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.
• 5Place the sage leaves in the roasting pan and place the squash, flat-side down on top.
• 6Place the ginger, stock, butter and salt in a small saucepan over medium-high heat and bring to a boil to melt the butter.
• 7Pour the hot stock mixture over the squash and season with pepper.
• 8Once 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.
• 9The 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.
• 10Place the squash on a serving platter and spoon over the sage and pan juices.