Maple Pecan Hasselback Butternut Squash

Maple Pecan Hasselback Butternut Squash

With a hint of rosemary and apple cider vinegar to balance the flavors. This dish is perfect for holiday gatherings or a cozy winter meal!

Ingredients:

• 1 medium butternut squash, peeled, halved, and seeds removed

• 2 tbsp olive oil

• 1 tbsp apple cider vinegar

• 3 tbsp maple syrup

• 1/4 tsp salt

• 1/4 tsp black pepper

• 2-3 sprigs fresh rosemary, plus more for garnish

• 1/2 cup pecans, chopped

• 1 tbsp butter (or vegan alternative), melted

• Optional: a pinch of cinnamon or nutmeg for extra warmth

Instructions:

1. Prep the Squash:

   1. Preheat the oven to 425°F (220°C). Slice thin slits across each squash half, about 1/8 to 1/4 inch apart, being careful not to cut all the way through. You can place chopsticks on each side of the squash while cutting to prevent slicing too deep.

2. Prepare the Glaze:

   1. In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, salt, pepper, and a sprig of finely chopped rosemary.

3. Coat and Bake the Squash:

   1. Place the squash halves on a parchment-lined baking sheet, flat side down. Brush half of the maple mixture over the squash, letting it seep into the slits. Cover with foil and bake for 25-30 minutes, until the squash begins to soften.

4. Add the Pecan Topping:

   1. Remove the foil and brush the remaining maple mixture over the squash. Scatter chopped pecans on top, drizzle with the melted butter, and add a few whole rosemary sprigs on top or tucked around the squash for extra aroma.

5. Finish Baking:

   1. Return to the oven and bake, uncovered, for another 20-25 minutes, until the squash is tender and caramelized, and the pecans are golden.

6. Serve:

   1. Garnish with additional rosemary sprigs and drizzle with a little extra maple syrup if desired. Serve warm as a side dish.

      
      

Enjoy!

#butternutsquash #cozyfood #holidayfood #winterfood

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