Hasselback Butternut Squash with Maple-Sage Glaze

🧂 Ingredients

• 2 butternut squash
• 4 tablespoons olive oil
• 1/3 cup maple syrup
• 1 stick unsalted butter
• 1 tablespoon minced fresh sage
• 1 tablespoon minced fresh thyme
• ¼ teaspoon ground nutmeg
• ¼ cup pecans
• coarse salt and freshly cracked pepper to taste

Instructions

• 1 Preheat the oven to convection 400°.
• 2 Peel the butternut squash and then carefully cut them in half longways.
• 3 Scoop out the seeds and discard them.
• 4 Place the squash cut side down on a sheet tray lined with parchment paper and
  evenly drizzle the oil over the top. Season with salt and pepper.
• 5 Bake the squash on a middle rack for 20 minutes. Then, remove them and let them
  cool for 5 minutes.
• 6 While it’s cooling, add the butter, maple syrup, sage, thyme, nutmeg, salt, and
  pepper to small-sized pot and heat over low heat until the butter is melted. Set
  it aside.
• 7 Place 1 squash on a cutting board and then put a wooden skewer or chopstick on
  the top and bottom of it and thinly slice about 1/8” thick down the squash
  making sure not to cut through it. Repeat the process with the other squash.
• 8 Put the squash back on sheet tray and baste with some of maple butter glaze.
• 9 Return the squash to the oven on a middle rack and cook for an additional 45
  minutes, basting every 15 minutes until the glaze is gone.
• 10 This is optional, but while cooking, toast some pecans in a small sauté pan over
  low to medium heat for 7 to 8 minutes, then roughly chop.
• 11 Serve the Hasselback butternut squash with optional toasted chopped pecans.

Nutrition Info