Roasted butternut squash is still one of our favourite vegetables. The combination of the maple, Dijon, walnuts, sage and thyme, baked Hasselback style, will be the show stopper in your holiday spread this year!
This recipe takes 45 minute minutes to prepare and serves 4.
2. Cut the butternut squash in half lengthwise, scoop out the seeds and pulp and discard or save for another recipe.
3. Remove the skin to completely expose the bright orange flesh of the butternut.
4. Place both squash halves cut side down on a roasting pan and bake for 20 minutes; remove from oven and let slightly cool.
5. While the squash is in the oven, combine the maple syrup, olive oil, Dijon mustard, chopped herbs, salt and pepper in a small bowl and mix well until combined.
6. Remove one squash half to a cutting board and place wooden chopsticks or skewers on either side of the squash. This will prevent the blades from cutting right through when you are slicing the squash.
7. Cut very thin slices in the squash, being careful not to cut the whole way through. Return the sliced squash to the baking sheet and repeat with the second half.
8. Brush ⅓ of the maple dressing over the squash halves, getting the dressing into the slits of squash.
9. Return to the oven. After 15 minutes, remove the squash from the oven and brush with some more maple dressing and return to the oven for a further 15 minutes.
10. Continue brushing the squash with the dressing & pan juices every now and then for the remaining time.
11. Add the chopped pecans to the remaining maple dressing and stir to combine.
12. Spoon over the top of the squash, dividing it equally between both halves.
13. Return it to the oven for a final 5 minutes (you may need to add a little water to bottom of pan to prevent burning), or until your squash is golden brown.
14. Serve with a sprinkle of fresh herbs and a pinch of salt.
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