Hasselback Butternut Squash


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  • Total Time

    Prep: 15 min. Bake: 50 min. + cooling

  • Makes

    6 servings

  • Ingredients

  • 1 medium butternut squash (about 4 pounds)
  • 2 tablespoons olive oil
  • 1/4 teaspoon finely ground sea salt
  • 2 tablespoons butter, melted
  • 2 tablespoons maple syrup
  • 1 tablespoon light brown sugar
  • 1/4 teaspoon ground chipotle pepper
  • Fried sage leaves, optional
  • Directions

  • Preheat oven to 400°. Peel squash. Cut lengthwise in half; remove and discard seeds. Place squash in a 13×9-in. baking pan / shallow roasting pan, cut side down. Drizzle with oil and sprinkle with salt. Bake, uncovered, 20 minutes. Let cool 15 minutes.
  • Cut squash crosswise into 1/8-in. slices, leaving them intact at the bottom. Combine remaining ingredients; brush over squash. Bake until tender, 30-40 minutes longer. If desired, top with fried sage leaves.
  • Nutrition Facts

    1 serving: 236 calories, 9g fat (3g saturated fat), 10mg cholesterol, 127mg sodium, 42g carbohydrate (14g sugars, 10g fiber), 3g protein.

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