I have been in love with fresh Bay leaf or Laurel for a long time and have sought out ways to use it - and not just as an extra in our soups . Its flavor is ancient feeling which means many humans across time are connected to your dish! This recipe is one of my favorite recipes in years. It is so elegant and sumptuous and simple and balanced. The spicy to sweet to fatty butter triangulation is top notch. Have made to for for dinners in the last two months, none of which had other recipes in common but this one made it into each of theses quite different dinners. THANK YOU. Everybody make this tomorrow!

I made this is a lo and slow rib roast for christmas dinner (also found on this site). Was very tasty, and made a great presentation. But definitely took a fair amount of attention. I'll use the sauce again in the future with bagged, cubed squash as it was a fair amount of work. Using precut cubes should cut the time in half.

I'm making this for Christmas and I'm super excited! However I'm also making a million other things so I'm trying to figure out what parts of all my recipes can be made ahead. Do you think I could make this glaze the day before? Would it be fine sitting in the fridge until ready to use?

This is delicious and looks lovely on the table. I don’t care for bay, so I used rosemary instead. I tried it out a few weeks back, and it will definitely be on my Thanksgiving table!

I am making this right now and it looks and smells delicious! The only thing I altered was the glaze. I didn’t have any Fresno chiles, so I used Thai red chile instead, and then added a few pinches of Spanish paprika to add some of that smoke factor, and a few grates of fresh nutmeg. I ended up adding quite a lot of salt to the glaze as well, which I think was a good call. I accidentally cooked the glaze for too long; not long enough to burn it, but long enough to turn it into pretty thick caramel, and I ended up adding almost 1/4 of a cup of water until it dissolved and heated it again for 2 minutes. I think it ended up quite nice, because the caramel flavor was emphasized. And my oven sometimes runs very hot, so I lowered the temperature and cooked it a bit longer than the recipe called for, but that was just for my temperamental oven’s sake.

this is somewhat cumbersome, but then, so is a Paris-Brest or a genuine Cassoulet, and i plan on making those, also. i cook for myself only, so i eat lots of leftovers, happily. this Maple-Cider Glazed Hasselback Squash makes me smile. but all Carla videos do that.

These turned out great! Made them for Thanksgiving and they were a huge hit. Because of the crowded cooking schedule I had a 350 degree oven to work with which was totally fine - I just cooked these for an extra ten minutes for the first round and then an extra 15 or 20 minutes for the glazing round. We couldn’t find Fresno chiles and the ones we did find didn’t end up being spicy enough, so I would love to try these with little kick. Even without that these were amazingly good.

Made this for Thanksgiving today, and it was an absolute smash hit! I was not able to source Fresno chilies, so I used a Manzana chile instead, and it was just hot enough to taste without being overwhelming. The chopstick trick worked fairly well, only cut through in a few small places.

Karla is precious!

I love this technique, I’ve made it several times. A do a few things differently. I precut the slices before the initial bake. It allows less basting and more of the glaze gets inside the slices. Placing chopsticks beside the squash allows perfect cuts without accidentally going through. Instead of chilies in the glaze I use Hungarian paprika. I also lower the temp to 400 after applying glaze. It’s perfect every time.

Hi, I've made this for my italian cooking blog (paneoliopomodoro.it), it was great, thanks!

great recipe! replaced the butter with plant oil + mustard (to thicken it up a bit).

I made this for Thanksgiving, everyone loved it.

I made this for thanksgiving 2017. It was delicious. I too had a collapse on the bulb end mid-way thru the baking process. One thing i didn't like is that the glaze burned to a charcoal crisp around the squash during baking. It smelled up the kitchen like something was burning. Also, I reduced the temp to 375 and then eventually 350 it could continue cooking and not burn the swash as well. 400 is too high in my opinion for the whole baking time. I did not use the peppers becuz my family hates spicey stuff, but instead put a really small dash of red pepper in the glaze and grated the rind of an orange. I mixed that in while reducing the syrup. Tasted great.

I just made this. I heard the story on NPR. I did find that the bulb end collapsed on one of the pieces. So for the display I'm shoring it up with half a shallot underneath and I ran a toothpick through the bottom to keep it from falling over, too. I don't think the collapse could have been avoided..it's just a matter of how thin or thick the walls of that end are after you scoop out the seeds. One writer below asked about using different chiles. I found fresno chiles, but I think you could probably use jalapeno, too.

any suggestions on what to use as a butter replacement that will still make this tasty?

Carla - Life saver. Looking for plant based Thanksgiving main course idea. Loved the video. I'll report back. Michael

No worries Carla. I was thinking David Hasselback also. Haven't tried the recipe yet, but am looking forward to doing it. Love that you are making the same mistakes I anticipate making. Makes the cooking real. ;-)

Can I use a different kind of Chile. I don't know if I can get that were I am

i'd like to see what it looks like inside, specifically to see how much of the glaze drizzles inside onto the layers. So a picture of a side cut of the inside would be good! I am making this for this thanksgiving and was wondering truly how sweet it is overall. (I like it sweet!)

Haven't made this yet... but anxious to. Love Carla video's she's so down to earth. Her trick for not cutting through the squash would work perfectly is she used a straight bladed knife... or bigger dowels with that curved blade

Delicious...the dish and the chef ;)

I haven't made this, but wanted to say....I want more Carla videos!