Brown Butter Butternut Squash Recipe by MasterChef US Winner Kelsey Murphy

Cut both ends off the butternut squash.

Slice the squash in half lengthwise and remove the seeds using a spoon.

Peel the skin off the squash using a Y peeler.

Drizzle oil on a sheet pan and place the squash face down on the pan.

Oil the top of the squash and season with salt and pepper.

Roast the squash in a 400°F oven for 15 minutes to soften it.

Let the squash cool down after roasting to avoid burns.

In a pan over medium heat, melt a whole stick of butter until it starts bubbling and foaming.

Swirl the pan to check for color change and smell; remove from heat when brown bits form at the bottom.

Add the chopped poultry herb blend to the brown butter and stir.

Add 1.5 to 2 tablespoons of pure maple syrup to the brown butter mixture and stir.

Cut the roasted squash Hasselback style, slicing 90% of the way through, about 1 centimeter apart.

Transfer the cut squash back to the baking sheet.

Pour the brown butter mixture over the squash, reserving some for later.

Return the squash to the oven for another 10 to 15 minutes.

Remove the squash from the oven and drizzle with reserved brown butter before serving.

Equipment Needed

Spice Level:

Allergens