Hasselback Butternut Squash
Ingredients
The squash
-
1
whole
butternut squash, halved, peeled, seeds removed
-
1
tablespoon
oil
-
to taste
sea salt and black pepper
-
2-3
tablespoons
water
-
to taste
thyme on stems
The maple pecan drizzle
-
2 ½
tablespoons
maple syrup
-
½
teaspoon
allspice
-
½
teaspoon
cayenne
-
½
teaspoon
dried sage
-
1
tablespoon
fresh thyme, chopped
-
¼
cup
chopped pecans
Instructions
- Preheat the oven to 425°F and prepare a baking sheet with parchment paper.
- Halve the butternut squash, scoop out the seeds, and peel it if desired.
- Place the squash halves cut side down on the baking sheet, coat with oil, and season with salt and pepper.
- Roast the squash for 15 minutes.
- While roasting, whisk together the maple syrup, allspice, cayenne, dried sage, and fresh thyme for the drizzle.
- Remove the squash and create slits ¼ inch apart without cutting all the way through.
- Return the squash to the baking sheet, brush with the maple drizzle, and add thyme into the slits.
- Pour water into the baking dish to prevent burning, then bake for 50 minutes, checking water levels every 15 minutes.
- Combine chopped pecans with the remaining maple drizzle and pour over the squash, then bake for an additional 5 minutes.
- Remove from the oven, let cool slightly, and serve.
Nutrition Facts (estimated)
Servings
4 servings
Calories
202
Total fat
9g
Total carbohydrates
33g
Total protein
3g
Sodium
82mg
Cholesterol
0mg
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