Hasselback Honeynut Maple Pecan Squash (Print Version)
# Ingredients:
→ For the Squash
01 -
3 honeynut squash, halved lengthwise
02 -
Olive oil for drizzling
03 -
Sea salt and freshly ground black pepper
→ For the Maple Pecan Sauce
04 -
2 tablespoons unsalted butter
05 -
1⁄4 cup pure maple syrup
06 -
1⁄2 teaspoon ground cinnamon
07 -
3 tablespoons fresh pecans, roughly chopped
# Instructions:
01 -
Get your oven nice and hot at 425°F. Line a baking sheet with parchment paper for easy cleanup.
02 -
Trim the ends off each squash and slice them in half lengthwise. Scoop out all the seeds. Make careful horizontal cuts across each half, going almost to the bottom but not all the way through to create the hasselback effect.
03 -
Place your prepared squash cut-side down on the baking sheet. Drizzle generously with olive oil, making sure it gets into all the cuts, then sprinkle with salt and pepper. Pop them in the oven for their first 20-25 minute roast.
04 -
While the squash roasts, brown the butter in a small pot until it turns golden and smells nutty. Take it off the heat and whisk in your maple syrup and cinnamon until smooth.
05 -
Pull out your squash, brush them thoroughly with the maple sauce, and return to the oven for another 5-10 minutes until they're perfectly tender.
06 -
Add the chopped pecans to your remaining sauce and warm it just until it bubbles. This will toast the nuts slightly and marry all the flavors.
07 -
Arrange your squash on a serving platter and generously drizzle with the warm pecan sauce. Serve right away while everything's hot and crispy.
# Notes:
01 -
Can use avocado oil instead of olive oil
02 -
Best served fresh and hot from the oven
03 -
Perfect for Thanksgiving or Christmas dinner