Carla Makes Hasselback Butternut Squash | From the Test Kitchen | Bon Appétit

Publicado em 8 Nov 2017
Looking for that side you eat with your eyes, mouth, and tastebuds? Look no further than this hasselback butternut squash. Tales will be told of this Thanksgiving for years to come!

Get the recipe: www.bonappetit.com/recipe/hasselback-butternut-squash-with-bay-leaves
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Carla Makes Hasselback Butternut Squash | From the Test Kitchen | Bon Appétit

Comentários

  • more Carla please

  • this music needs to go lol

  • Carla is delightful!!

  • I thought you would cut the squash before going in the oven . Would it look the same?

  • That looks amazing and so delicious and impressive! Thank you!

  • lol the chef is awesome. keeps the whole thing fun like Chef John of Food Wishes

  • Thanks for the shout out, here from Fresno! I was given a bunch of butternut squash and so glad I found this video it’s not a typical oh just soup or just roasted squash in cubes

  • The trick didn’t work because the knife is slightly rounded.

  • I must make this soon. So so delicious looking. Glazy

  • excellent! it's early winter here in east Tennessee and squash are plentiful; will get my Bay Watch Hasselbacks going

  • I love roast squash, but I'm not sure about that caramel glaze...

  • DAVID HASSELBACK BAHAHAHA

  • ..a good amount of salt ...pepper, pepper, pepper

  • can we all just appreciate how hilarious it was when Carla was like "I don't want to cut it all the way through..." and the background music even stops when her face goes to the most "ugh" expression and she says "I CUT ALL THE WAY THROUGH... classic" I LOVE HER

  • This video was a rollercoaster and I'm here for if

  • Hey, it can still end up as a soup 😃

  • omg he's in the corner 😻

  • David Hasselback

  • Thank you Carla! I'm watching you from my new home, Fresno Calif!!! Awesome recipe

  • david hassleback😂

  • All of phrasing opportunities...when she went into the oven, the first time.

  • thats why you cut the damn slits before you put it in the oven

    • Daniel Hendricks because it’s way too tough to cut that thinly and straight enough

  • MILF!

  • Tried this recipe and it is AWESOME!!! It tastes incredible, it is not hard to make at all, and it looks super fancy!

  • Making this for Thanksgiving this year...I have a ginormous homegrown butternut squash I need to use up. Plus I love Carla

  • Lol she's funny

  • Carla is so wholesome I love her

  • This is my favorite episode with Carla

  • This looks like Wes Anderson directed Thanksgiving

  • Hasselbacken is a restaurant in Djurgården, Stockholm - Sweden - Europe - Earth. The "recipe" was made by a cook trainee in 1953

  • For leftovers you could turn it into butternut squash soup. Yum.

  • She sucks at this. How much are these people being paid? Answer. TOO MUCH

  • 😂👍

  • I MISS CLAIRE 😭😭

  • OMG - I'm dying laughing hassel-head!

  • can someone please tell me what kind of victorianox knife that is???? it’s beautiful.

  • Don't hassel the back!

  • Lol, you're cutting all the way through cuz you're using a curved chef's knife. :D

  • her persona is so beautiful and hilarious

  • That trick with the skewers doesn't work with a curved blade. Use one with a straight edge instead.

  • This was your funniest episode Carla. The squash looks great.

  • carla,,,, is an angel

  • It's kind of shaped like a huge penis.

  • It's a hassle 'cause you have to keep putting it back in the oven.

  • Carla, I want you to slap my face.

  • Not a fan of squash. Id try this once though.

  • "it's super easy!" *Professional chef cuts all the way through the squash several times*

  • I'm upset we didn't get to see anyone eat it.

  • Listen to this video with your eyes closed..... ....

  • Oh no! They missed the taste testing it part! That's the best part! I don't care if this video is a year old! XD

  • Why do these look like little bears or pigs to me lol

  • It took me like 15 years to realise that squash in America is pumpkin where I live. We call a different fruit squash too.

  • Omg I’m from FRSNO. Californian lol

  • I put tablespoon of fresh ginger in to my glaze. Sometimes I put pecans up on top. Tried 3 years ago lightly candied in same glaze the pecans and it was heaven. Ps love watching you guys. Makes me sad and happy had a stroke 3 years ago and now I don't cook anymore. Hope no cook or chef ever goes thru what I did sad to make food now with no flavor.

  • So why is the beginning of every video showing some dork with a slate board

  • this would make a fabulous vegan ham alternative :) looks so pretty and festive for thanksgiving!

  • You lost me at the glaze ☹️🤢 Still looks great though! Great job as usual!

  • It's actually called Hasselback because of the restaurant where it was invented, Hasselbacken.

  • 2:58 Dang Carla, what kind of work are you putting in on these streets!

  • Couldn’t finish watching this because of the background music.

  • I lost it when she pulled out that chunk of squash 4:35 lol

  • 0:44 that's what she said... Sorry I'll Bayleave..

  • If you're trying to infuse some Thanksgiving flavors into it, how would it react to a reduced port wine and cranberry glaze with chopped sage for garnish (for the aroma)?

  • Love the video, just finished my version of your recipe. I used honey instead of maple syrop, because thats the thing I had. And it tasted great! I have one advice concerning the hasslebacking part, use a even blade knife, without any curves, i used a cleaver, and it was so easy, because when you use even a slightly curved knife, you will have a different depth of cut in the center of squash , so you look at it form outside, and you see that it could go a bit futher, but in fact the center of your knife might already be close to the bottom, because of the curvature of the knife, and so you can easily break the squash, cuz it's so fragile at that point. Other than that, fantastic thing. Oh and i added a pinch of cinnamon - soooo good. Oh and Carla, maybe you would consider an episode with Brad Allicin i mean Leone? It would be so much fun :). Cheers form Poland!

  • 01:26 Pepper Pepper Pepper

  • "because this guy is so big, I'm going halfway"

  • I think Carla is adorable ❤️

  • The method and name "hasselback" originates from a famous Swedish restaurant called "Hasselbacken", where a chef called Leif Elisson created the original recipe for hasselback potatoes (hasselbackspotatis in Swedish).

  • Omg this is my favorite video from this BR-tv Channel. Carla is so funny!

  • I can't stand butternut squash but Hasselback potatoes are divine.

  • Wow it makes me actually want to eat squash. Thanks so much for sharing this recipe! I would so appreciate more holiday recipes that are more unique like this.

  • I just love how they leave the little flubs and accidents into the videos on Bon Appetit. It really makes these videos fun and approachable, which is confidence inspiring when it comes time to try out the recipes irl.

  • How do I get a job there?

  • I just love Carla 😂

  • fresnoooooo

  • Would it be better to cut the squash first(the hasselback)?? Then put in the oven? I'm not a chef, I just love food. I was just thinking that so, you wouldn't cut through the squash when it's not cooked compared when it's not. :)

  • Now officially renamed to Hasselhoff Baywatch Squash

  • You could try Matt Hasselback, the QB who used to play for the seahawks.

  • I like that they keep the mishaps in. Makes us at home feel better if we mess up lol

  • i cut before i cook it.

  • Brad is actually hella dreamy like 11/10 would definitely marry

  • 2:50 "You want the tip of the knife to slip through without feeling like you're in a fight..." Have you, uh...been in a *lot* of knife fights, Carla?

  • More Brad and Vinnie

  • is there any substitute for butter to make it vegan?

  • I need to make this! C'mon Thanksgiving

  • Is no one going to say the joke? There's an obvious joke here that everyone seems to be avoiding somehow.

  • That shout out to Fresno CA O.o

  • The skewer thing is a good idea....although, I would use a couple of chopsticks instead, because they're thicker than the skewers. Also, because the knife is a bit round at the end, that makes the skewer a flimsy barrier on the side [the side that is away from you].

  • you can also use chopsticks for the skewers during cutting process.

  • BRADS THE BEST!!!!

  • Hasselback refers to a Swedish restaurant "Hasselbacken", where they served potatoes using this technique of cutting slices half-way through the potatoes. You also put breadcrumbs on top and pour melted butter over the potatoes every 10 minutes or so while cocking them in the oven. It's a fuss but worth doing. You get a crispy exterior with a "baked potato" type of center. Delicious.

  • So down to earth! I love her!!!

  • Carla is so funny and relaxed

  • Lol they totally read there comment section! 🙋

  • I've used wooden spoons on potatoes to keep the knife from cutting all the way through.

  • Carla is my absolute favorite.

  • That was cool.

  • Should use sentoku knife, as it have flat cutting edge. Super thin cleaver should work as well.

  • Wait... is that Vincenzo during the intro?!?

  • You could stick the skewer through the very bottom of the squash length wise and be gentle. When you feel the skewer stop cutting.