Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, hasslebacked squash with lemon and maple syrup. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Return the squash halves to the baking sheet, scored side up. Drizzle with olive oil, letting the oil fall into the slits. While the squash is in the oven, prepare the maple glaze.
Hasslebacked Squash with Lemon and Maple Syrup is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Hasslebacked Squash with Lemon and Maple Syrup is something that I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can have hasslebacked squash with lemon and maple syrup using 7 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Hasslebacked Squash with Lemon and Maple Syrup:
- Prepare 1 butternut squash
- Take 2 garlic cloves crushed
- Take 2 tbsp olive oil
- Prepare 1 tbsp maple syrup
- Get 1 large lemon
- Prepare to taste Salt and pepper powder
- Make ready 1 tbsp pine nuts
Brush all over with oil and place cut side down on a baking sheet. Combine the maple syrup, butter and nutmeg in a saucepan over medium heat. Bring to a simmer, whisking occasionally. What could be better showstopper on your Thanksgiving table than this honey glazed hasselback butternut squash!
Steps to make Hasslebacked Squash with Lemon and Maple Syrup:
- Cut the squash in half lengthways. Remove the seeds. Place them cut side down on a baking tray. Bake in the oven for 30 minutes at 190 C.
- Take the squash out and transfer them to a chopping board, cut side down. Use a sharp knife to score and thin lines through the squash being careful not to cut right through.
- Put the squash carefully back in your baking tray. Mix together the rest of the ingredients except the lemon and pine nuts. Spoon the oil mixture over the squash. Then place sliced lemons around the tray. Bake again for 20 minutes at 190 C.
- To serve, place the lemon slices on top of the squash halves and scatter with raw pine nuts.
It looks festive, it tastes festive, and this dish sure won my heart. And guess what - this dish is NOT all sweet, it has a nice kick to it as well making it well balanced. Serve it as side dish or as main course. Pretty and delicious, this Maple Pecan Hasselback Butternut Squash is a great way to enjoy butternut squash - cut hasselback style and roasted with maple syrup and butter. I hadn't planned on sharing this squash dish this week, but after seeing the idea of a hasselback butternut squash in this month's Bon Apetit, we have made it twice this week.
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