Baby Hasselbacks with Brown Butter
Baby Hasselbacks with Brown Butter

Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, baby hasselbacks with brown butter. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Baby Hasselbacks with Brown Butter is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Baby Hasselbacks with Brown Butter is something which I’ve loved my entire life. They’re fine and they look fantastic.

This hasselback butternut squash pumpkin recipe takes the hassle out of baking a whole squash. Served with browned butter with sage and pine nuts Copious amounts of browned butter, toasted pine nuts and crispy sage. This is my number one flavour combination when it comes to pumpkin.

To begin with this recipe, we have to prepare a few ingredients. You can cook baby hasselbacks with brown butter using 6 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Baby Hasselbacks with Brown Butter:
  1. Take 2 Lbs baby potatoes
  2. Prepare 1 tsp garlic powder
  3. Take 1 tsp seasoning salt
  4. Make ready 1 tsp dill
  5. Get Vegetable oil. (As needed)
  6. Make ready 1 cup salted butter

Sharp mustard, sweet maple, and aromatic brown butter gussy up fall-favorite butternut squash in this easy recipe. Sage may be an obvious choice for butternut, but the pairing is a classic for a reason. Trade out sweet potatoes for this buttery, golden brown version of our other favorite orange veggie, butternut squash. Brush a rimmed baking sheet with oil.

Instructions to make Baby Hasselbacks with Brown Butter:
  1. Preheat oven to 400°F.
  2. To cut the potato perfectly take 2 chopsticks and place them either side of the potato, so you don’t accidentally cut too far. Using a sharp knife, cut potatoes into thin slices.
  3. Line a baking sheet with parchment paper and place potatoes on it. Brush potatoes with vegetable oil making sure it gets into each cut. Sprinkle half of the garlic, salt, and dill on the potatoes. Bake for 1 hour, brushing the potatoes with vegetable oil every 15 minutes. On the 45 minute brushing. Sprinkle the remaining spices on potatoes.
  4. While potatoes are in oven. Heat butter in a small pan over medium-high heat.  - When butter begins to foam, reduce to medium heat, stir continuously and swirl the pan until the butter begins to change colour and turn golden brown with a nutty aroma. Its normal to see crispy little brown bits at the bottom of the pan. Remove immediately from heat.
  5. Using cheese cloth. Strain the butter to remove brown burnt bits.
  6. When potatoes are done. Brush generously with the brown butter.
  7. Serve with a small bowl of butter on the side for dipping.

This brown butter will act as a glaze. It's made of unsalted butter that is melted on the stove and seasoned with maple syrup, apple cider, sage, rosemary, and paprika. This Hasselback butternut squash recipe that has brown butter sage is made with fall produce and fall spices! This hasselback butternut squash is perfect for Thanksgiving - and you can easily make it two ways! We have a maple pecan hassleback butternut squash and a brown butter sage hasselback butternut squash.

So that’s going to wrap it up with this special food baby hasselbacks with brown butter recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!