Maple Pecan Hasselback Butternut Squash
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Serves: 4-6
Ingredients
  • 1 medium butternut squash
  • avocado oil or spray
  • dash of sea salt
  • ½ cup chopped pecans
  • 4 tbsp grass fed butter
  • 4 tbsp pure maple syrup
  • pink himalayan salt
Instructions
  1. Preheat oven to 425 degrees and line a baking sheet with parchment paper.
  2. With a vegetable peeler, peel the skin off the squash. With a sharp knife, remove both ends of the squash and cut in half lengthwise. Remove the seeds with a large spoon. Lightly oil the cut side of the squash and place cut side down on the baking sheet. Lightly oil and salt the top of the squash halves. Place in the oven for 25 minutes. Remove from the oven and let cool for 5 minutes.
  3. Transfer the squash to a cutting board and using a sharp knife cut ¼ slices all the away across the squash. Be sure to not cut all the way through the squash. Tip: place a wooden spoon along the squash to ensure you don't cut through. Transfer the squash back to the baking sheet.
  4. Place a small sauce pan on the stove over medium high heat and add the butter and maple syrup. Bring to a simmer and let simmer 2-3 minutes stirring continuously. Remove from heat and add the pecans. Spoon the maple pecan mixture evenly over both squash pieces. Place the squash back into the oven for 15 minutes.
  5. Remove from oven, sprinkle each side with a pinch of pink himalayan salt, transfer to a serving dish and enjoy!
Recipe by Kiss by Brooke at https://www.kissbybrooke.com/2018/11/13/maple-pecan-hasselback-butternut-squash/