Hasslebacked Squash with Lemon and Maple Syrup
Hasslebacked Squash with Lemon and Maple Syrup

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, hasslebacked squash with lemon and maple syrup. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Great recipe for Hasslebacked Squash with Lemon and Maple Syrup. Natural flavours with sweetness from the syrup, offset by 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.

Hasslebacked Squash with Lemon and Maple Syrup is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Hasslebacked Squash with Lemon and Maple Syrup is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can cook hasslebacked squash with lemon and maple syrup using 7 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Hasslebacked Squash with Lemon and Maple Syrup:
  1. Get 1 butternut squash
  2. Make ready 2 garlic cloves crushed
  3. Get 2 tbsp olive oil
  4. Get 1 tbsp maple syrup
  5. Take 1 large lemon
  6. Take to taste Salt and pepper powder
  7. Prepare 1 tbsp pine nuts

Brush the squash with half the maple syrup and drizzle over the remaining olive oil. Add the squash, maple syrup, lemon juice, cinnamon, nutmeg, and chicken stock and bring to a boil over medium-high heat. Clearly we're still in the honeymoon phase over here. DIRECTIONS In a saucepan, combine maple syrup, butter, and lemon juice.

Instructions to make Hasslebacked Squash with Lemon and Maple Syrup:
  1. 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.
  2. 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.
  3. 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.
  4. To serve, place the lemon slices on top of the squash halves and scatter with raw pine nuts.

Pour syrup over squash mixture and toss to coat. Maple Roasted Butternut Squash is the best side dish ever. It's easy to make, sweet, and delicious. Cranberries, pecans, and a little cinnamon Laced with maple syrup and a hint of cinnamon, this is a side dish I know you're going to love. Peeling acorn squash is a thankless chore, thanks to all of the ridges, and the super hard rind.

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