Simple Sweet Squash

This recipe is simple, sophisticated and sweet. Enjoy!

Maple Glazed Hasselback Butternut Squash

Prep time: 10 minutes

Cook time: 1 hour

Total time: 1 hour 10 minutes

Serves 6-8

Ingredients:

1 medium butternut squash

olive oil, for brushing

1/4 cup maple syrup

2 Tbsp. butter

1/2 tsp. dried thyme leves

fresh thyme sprigs

2-3 Tbsp. finely chopped pecans

sea salt and pepper

1 Tbsp maple syrup

finishing salt and pepper

Instructions

1. Preheat oven to 425°F with rack on top third of oven. Have a baking sheet ready. I don’t useparchment paper with this recipe since we will be adding water to the pan.
2. Cut butternut squash in half lengthwise, trying to keep the two halves as even in size as possible. Scoop out the seeds and pulp from the squash and discard. Using a vegetable peeler, peel off the skin and the whitish layer just beneath it to expose bright orange flesh. Place on prepared baking sheet, cut side down. Brush squash with oil and sprinkle with sea salt and pepper. Cook in preheated oven for 20 minutes. Remove from oven and allow to cool for 5 minutes.
3. Remove squash halves to a cutting board. Using a sharp knife, cut slits 1/4 inches apart in the squash, cutting almost but not all the way through.
4. Return cut squash to the same baking sheet. Heat the 1/4 cup maple syrup and 2 Tbsp. butter in a small saucepan until the butter is melted. Stir well to combine. Brush with maple butter mixture. Sprinkle dried thyme leaves over squash, trying to get in it in the slits a bit, if possible. Pour 1/4 cup water in to bottom of pan, then return to 425°F oven for 15 minutes. Remove from oven, baste with more maple butter mixture, add another 1/4 cup of water to trepan and return to the oven for 15 minutes.
5. Remove from oven. Tuck 2 or 3 thyme sprigs between a few slits in each squash half. Add pecans to remaining maple butter mixture an stir to combine. Brush pecan maple butter mixture over top of the squash. Add final 1/4 cup of water to the pan and return to the oven for a additional 8-10 minutes, or until squash is tender.
6. Remove from oven. Drizzle a bit of maple syrup over each half. Sprinkle with finishing salt.

Sending gratitude and prayers to all of you who brighten my day with your sweet comments throughout 2016. xoxoo

 

In health and happiness

Christine