Maple Glazed Hasselback Butternut Squash
By Stephanie Engoy
Images
Serves
4-5 Servings
Ingredients
1 whole medium-sized butternut squash, peeled and deseeded
3 tbsp olive oil
1 tsp salt
2 tbsp butter
1/2 tsp ground black pepper
1/4 tsp ground nutmeg
1/4 c tbsp maple syrup
1 tsp fresh rosemary, finely chopped
1-2 garlic cloves, finely chopped
1 tbsp chopped walnuts
3 tbsp olive oil
1 tsp salt
2 tbsp butter
1/2 tsp ground black pepper
1/4 tsp ground nutmeg
1/4 c tbsp maple syrup
1 tsp fresh rosemary, finely chopped
1-2 garlic cloves, finely chopped
1 tbsp chopped walnuts
Procedure
Preheat the oven to 425°F.
Rub the butternut squash with 1 tbsp of olive oil and 1/2 tsp of salt. Place the butternut squash on a baking sheet and roast in the oven for about 15 minutes.
Remove the butternut squash from the oven and lower the temperature of the oven to 375°F.
Working with one half of butternut squash at a time, place one chopstick on each side of the squash. These will act as guards when slicing to ensure you don’t slice the butternut squash all the way through. Slice multiple thin and even slices crosswise, then repeat on the other half of butternut squash.
In a small saucepan over medium-low heat, melt the butter with the remaining olive oil. Next, add in the remaining ingredients and stir constantly for about 1-2 minutes, or until the glaze has slightly thickened.
Brush half of the glaze over the hasselback butternut squash, ensuring to get the glaze in between the slices as much as possible.
Bake the squash for an additional 6-8 minutes. Plate once cooled and enjoy!
Rub the butternut squash with 1 tbsp of olive oil and 1/2 tsp of salt. Place the butternut squash on a baking sheet and roast in the oven for about 15 minutes.
Remove the butternut squash from the oven and lower the temperature of the oven to 375°F.
Working with one half of butternut squash at a time, place one chopstick on each side of the squash. These will act as guards when slicing to ensure you don’t slice the butternut squash all the way through. Slice multiple thin and even slices crosswise, then repeat on the other half of butternut squash.
In a small saucepan over medium-low heat, melt the butter with the remaining olive oil. Next, add in the remaining ingredients and stir constantly for about 1-2 minutes, or until the glaze has slightly thickened.
Brush half of the glaze over the hasselback butternut squash, ensuring to get the glaze in between the slices as much as possible.
Bake the squash for an additional 6-8 minutes. Plate once cooled and enjoy!
Maple Glazed Hasselback Butternut Squash
By Stephanie Engoy
Serves
4-5 Servings
Ingredients
1 whole medium-sized butternut squash, peeled and deseeded
3 tbsp olive oil
1 tsp salt
2 tbsp butter
1/2 tsp ground black pepper
1/4 tsp ground nutmeg
1/4 c tbsp maple syrup
1 tsp fresh rosemary, finely chopped
1-2 garlic cloves, finely chopped
1 tbsp chopped walnuts
3 tbsp olive oil
1 tsp salt
2 tbsp butter
1/2 tsp ground black pepper
1/4 tsp ground nutmeg
1/4 c tbsp maple syrup
1 tsp fresh rosemary, finely chopped
1-2 garlic cloves, finely chopped
1 tbsp chopped walnuts
Procedure
Preheat the oven to 425°F.
Rub the butternut squash with 1 tbsp of olive oil and 1/2 tsp of salt. Place the butternut squash on a baking sheet and roast in the oven for about 15 minutes.
Remove the butternut squash from the oven and lower the temperature of the oven to 375°F.
Working with one half of butternut squash at a time, place one chopstick on each side of the squash. These will act as guards when slicing to ensure you don’t slice the butternut squash all the way through. Slice multiple thin and even slices crosswise, then repeat on the other half of butternut squash.
In a small saucepan over medium-low heat, melt the butter with the remaining olive oil. Next, add in the remaining ingredients and stir constantly for about 1-2 minutes, or until the glaze has slightly thickened.
Brush half of the glaze over the hasselback butternut squash, ensuring to get the glaze in between the slices as much as possible.
Bake the squash for an additional 6-8 minutes. Plate once cooled and enjoy!
Rub the butternut squash with 1 tbsp of olive oil and 1/2 tsp of salt. Place the butternut squash on a baking sheet and roast in the oven for about 15 minutes.
Remove the butternut squash from the oven and lower the temperature of the oven to 375°F.
Working with one half of butternut squash at a time, place one chopstick on each side of the squash. These will act as guards when slicing to ensure you don’t slice the butternut squash all the way through. Slice multiple thin and even slices crosswise, then repeat on the other half of butternut squash.
In a small saucepan over medium-low heat, melt the butter with the remaining olive oil. Next, add in the remaining ingredients and stir constantly for about 1-2 minutes, or until the glaze has slightly thickened.
Brush half of the glaze over the hasselback butternut squash, ensuring to get the glaze in between the slices as much as possible.
Bake the squash for an additional 6-8 minutes. Plate once cooled and enjoy!