Hasselback Sweet Potato & Delicata Squash with Sweet & Savory Streusel
Traditionally, Hasselback stems from the Swedish "Hasselbackspotatis" or Potato a la Hasselbacken which is a potato dish. Hasselback is where the potatoes are cut very thin, about halfway through, into slices and assembled facing up. In this dish, we are cutting all the way through the vegetables and then stacking them. I personally just find this easier. The streusel is made in a separate skillet and then layered on top of the hot vegetable straight out of the oven. This would be great as a side dish for the holidays or even as a main meal winter salad over some hearty massaged kale. You are welcome to change up the vegetables as long as they are relatively the same size. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)
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Ingredients
- Chosen Foods avocado spray
- Rebel Green Fruit & Veggie wash
- 3 large sweet potatoes
- 1 delicata squash
- 1-1.5 sticks of salted butter (grass-fed organic if you can find it) melted
- 2-3 teaspoons of Simply Organic Umami sweet & smoky blend
- 2-3 teaspoons of fresh sage finely chopped
- Frontier Co-op salt & pepper to taste
- Streusel
- 1/2 package of nitrate-free thick cut bacon roughly chopped
- 1 shallot cut into thin rings
- 1/2 cup of chopped pecans
- 1/2 cup of dried cranberries roughly chopped
- 1-2 teaspoons of fresh sage finely chopped
- 2 teaspoons of Frontier Co-op powdered maple sugar
- 1-2 teaspoons of Simply Organic Umami sweet & smoky blend
- Frontier Co-op salt & pepper to taste
Directions
- 400 degree oven. You will need a baking dish or oven-safe skillet that fits your slices snuggly. As vegetables are never a consistent size, you will need to eyeball this and find the appropriate pan that works for the amount of veggies you have. Spray with avocado spray and put a tablespoon or so of melted butter to coat the pan.
- If you plan on leaving the skin on the vegetables please wash with the Rebel Green.
- Slice your delicata squash in half in a manner in which it stays circular so you can still cut it into rings. Scoop out the pulp and then cut your squash into about 1/8 inch thick rounds. Thick enough they hold their shape and are stable. You want both sweet potatoes and squash roughly same thickness.
- Slice your sweet potatoes into rounds about 1/8 inch thick. We don’t want paper-thin potatoes. If they are thicker you will just need to cook a bit longer, not a big deal.
- Mix the sweet & smoky blend, sage and melted butter in a bowl and toss it with the veggies. Stack the veggies close together. You will have more sweet potato than squash. The purpose is just to intermingle the squash every so often between the sweet potato, not only for a pretty presentation but for a different pop of flavor throughout the dish. Just keep stacking the veggies and snaking them throughout the pan in whatever manner works for you. Tight enough they don’t fall over but not so tight they have trouble cooking.
- You are welcome to sprinkle with more umami and salt & pepper before popping in the oven to bake.
- Cover with foil and bake about 15-20 minutes and then uncover and cook about another 20-30 more minutes until they are fork-tender and have some nice color on them.
- While the veggies are cooking you want to start to brown up your diced bacon in a pan. Cook until about halfway done and then add in your shallot. Once bacon & shallot are cooked through, sprinkle in your pecans and cranberries, umami blend, fresh sage and maple powdered sugar and stir until the nuts are warmed through. *If you are using a good thick high-quality bacon, it will render fat but not so much you should need to drain it, that is your flavor for the cranberries/nuts/shallots.
- Before serving top the finished potato & squash hasselback with the bacon & shallot streusel.
- Dig In!