Looking for a unique way to use up extra squash? Try this delicious Hasselback butternut squash with maple and garlic…
This may seem like a recipe better suited for the fall season, but the truth is, we have been inundated with butternut squash from our CSA share this winter, so we literally have piles of them! Consequently, I am always on the lookout for new butternut squash recipes, and I was excited to find this interesting idea.
This delicious recipe pairs the creamy sweetness of the squash with garlic, spices, and maple syrup for a unique flavor combination that will have you coming back for seconds! Other than the “hasselbacking,” it is a pretty simple recipe, though the result looks beautiful and quite fancy!
Tip: To make the Hasselback cuts, place a chopstick on each side of the squash as a guide to keep from cutting all the way through.
Preheat oven to 425 degrees F. Cut off the top end of the squash, then use a peeler to remove skin and white flesh. Halve squash lengthwise and scoop out seeds. Rub all over with palm oil, and season with salt and pepper.Place on a baking sheet and roast until slightly softened, about 15 to 18 minutes. Remove from oven and cut slits about ¼-inch apart and ½-inch from the bottom; do not cut all the way through.
In a bowl, whisk maple syrup, cinnamon, nutmeg, and cayenne. Tuck sage leaves and garlic between some of the slices. Pour half of the spiced syrup over the squash. Roast for an additional 40 to 50 minutes, or until tender. Halfway through cooking, brush remaining syrup over the squash.