A Different Take on Hasselback Potatoes
 
 
Makes 6 servings
Ingredients
  • 3 tablespoons unsalted butter, melted
  • 3 tablespoons olive oil
  • 2 medium butternut squash, peeled
  • 1 small leek (white and light green parts only), halved lengthwise, thinly sliced and rinsed
  • sea salt
  • ½ teaspoon chili flakes
  • 8 sprigs fresh thyme
Instructions
  1. Preheat oven to 375 degrees.
  2. In a small bowl, combine the butter and olive oil. Brush some of the butter and olive oil mixture on the bottom and sides of a 9" tart pan with a removable bottom.
  3. Halve the butternut squash lengthwise and remove seeds and fibers. With a sharp knife or mandoline, cut the squash crosswise into ⅛"-thick pieces.
  4. Arrange the squash pieces vertically, cut side down, in the prepared tart pan, working in a spiral from the outside in to the center, overlapping the pieces.
  5. Stuff leek pieces between squash pieces. Sprinkle with salt and chili flakes.
  6. Brush top with remaining butter and olive oil mixture.
  7. Place the tart pan on a baking sheet. Transfer to the oven and bake for 75 minutes.
  8. Nestle thyme between squash and bake for an additional 30 minutes or until the squash is tender and the edges are crispy. Serve immediately or at room temperature.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/a-different-take-on-hasselback-potatoes/