MEET THE CHEF

We know that you are as mad about cooking as we are, which is why we are super excited to announce our partnership with MasterChef's Kelsey Murphy! US Season 11 winner Kelsey will be sharing home-cook adaptations of her winning MasterChef recipes as well as some new creations with us here!

Born and raised Chicago girl Kelsey currently lives in Indianapolis with her husband and three kids. She specialises in Modern American Cuisine inspired by her background growing up in an Italian and Polish family where food was always a focus and large Sunday dinners were a tradition never to be missed. Through the years she has continued to teach herself new techniques and experiment with flavours for her family.

MEET THE CHEF

We know that you are as mad about cooking as we are, which is why we are super excited to announce our partnership with MasterChef's Kelsey Murphy! US Season 11 winner Kelsey will be sharing home-cook adaptations of her winning MasterChef recipes as well as some new creations with us here!

Born and raised Chicago girl Kelsey currently lives in Indianapolis with her husband and three kids. She specialises in Modern American Cuisine inspired by her background growing up in an Italian and Polish family where food was always a focus and large Sunday dinners were a tradition never to be missed. Through the years she has continued to teach herself new techniques and experiment with flavours for her family.

Few dishes capture the heart of a family holiday table like brown butter butternut squash, especially when prepared Hasselback-style. Each slice is a delicate work of art, fanned out to showcase its golden caramelized edges, inviting everyone to admire its beauty before savoring its flavor. The nutty richness of brown butter cascades into every crevice, mingling with the earthy aroma of fall herbs like sage and rosemary, creating a symphony of warmth and comfort. As the squash roasts, its sweetness deepens, while the crisp herb-infused topping provides a perfect contrast. It’s a show-stopping side dish that turns a classic into a family tradition, embodying the flavors and love of the season.

MAKE THE DISH

Few dishes capture the heart of a family holiday table like brown butter butternut squash, especially when prepared Hasselback-style. Each slice is a delicate work of art, fanned out to showcase its golden caramelized edges, inviting everyone to admire its beauty before savoring its flavor. The nutty richness of brown butter cascades into every crevice, mingling with the earthy aroma of fall herbs like sage and rosemary, creating a symphony of warmth and comfort. As the squash roasts, its sweetness deepens, while the crisp herb-infused topping provides a perfect contrast. It’s a show-stopping side dish that turns a classic into a family tradition, embodying the flavors and love of the season.

SERVINGS

4

PREP TIME

10

COOK TIME

30

EQUIPMENT

Sharp Knife, Large Spoon, Peeler, Oven Tray, Non Stick Fry Pan

INGREDIENTS

1 large butternut squash

1 stick (1/2 cup) unsalted butter

Olive oil, for drizzling

Salt and pepper, to taste

Fresh seasonal herbs (e.g., sage, thyme, or rosemary)

DIRECTIONS

Step 1

Using a sharp knife, cut both ends off the squash. Then, cut it in half lengthwise. Be careful, as it may take a bit of effort to cut through. Use a spoon to scrape out the seeds, like you would with a pumpkin, and then peel to remove all the squash's skin.

Step 2

Set your oven to 400°F (200°C). Drizzle a little olive oil on the sheet pan, then place the squash halves cut side down on the pan. Drizzle more olive oil on top and season with salt and pepper. Bake in the preheated oven for about 15 minutes to soften the squash slightly. This will make it easier to cut into a hasselback style.

Step 3

After roasting, remove the squash from the oven and let it cool slightly so it’s easier to handle. Once cooled, make thin slices along the length of each squash half, cutting almost through but not all the way. The goal is for the squash to stay intact while fanning out slightly.

Step 4

Place a stick of butter in a nonstick pan over medium heat. Allow the butter to melt and begin bubbling. As it heats, it will foam, and eventually, the milk solids will start to brown, creating a nutty aroma. Swirl the pan occasionally, watching for the butter to turn golden brown and for brown bits to form at the bottom. This takes about 1–2 minutes. Once browned, remove from heat immediately to prevent burning. For extra flavor, you can add fresh sage, thyme, or rosemary leaves to the brown butter.

Step 5

Drizzle or brush the sweet brown butter and herbs over the sliced squash, ensuring it seeps into the hasselback cuts. Retain a little of the brown butter. Return to the oven and bake for an additional 15–20 minutes at 400°F until the squash is tender and caramelized. Drizzle over the remaining brown butter which will have thickened and turned to more of a syrup.

RECOMMENDED

BROWN BUTTER BUTTERNUT SQUASH