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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