Toasted Walnut Hasselback Butternut Squash

Name: Toasted Walnut Hasselback Butternut Squash
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 1 large butternut squash, peeled and cut in half lengthwise, with seeds removed; 1 tablespoon olive oil; 1 teaspoon olive oil; 1⁄2 teaspoon ground black pepper; 2 tablespoons Salted Butter, melted; 2 tablespoons maple syrup; 1 tablespoon sage, chopped; 1⁄2 cup walnuts pieces, toasted

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Prep Time: 15 minutes

Cook Time: 60 minutes

Total: 75 minutes

Toasted Walnut Hasselback Butternut Squash

Ingredients

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1 large butternut squash, peeled and cut in half lengthwise, with seeds removed1 tablespoon olive oil1 teaspoon olive oil1⁄2 teaspoon ground black pepper2 tablespoons Salted Butter, melted2 tablespoons maple syrup1 tablespoon sage, chopped1⁄2 cup walnuts pieces, toasted

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Instructions

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Step 1

Heat oven to 425°F.

Step 2

Rub squash halves with oil, salt and pepper. Place cut side down on an oiled baking sheet. Bake 18-20 minutes or until just slightly softened. Remove from oven and allow to cool until comfortable to touch.

Step 3

Carefully move squash to a cutting board. Score squash in ⅛”-¼” slices, leaving the squash intact along the bottom. Try placing a wooden spoon on each side of the squash to avoid cutting all the way through.

Step 4

Return squash halves to the pan and roast an additional 20 minutes.

Step 5

Meanwhile, in a small bowl stir together butter, maple syrup and sage. Set aside.

Step 6

Remove squash and brush with maple mixture. Return to the oven and bake an additional 20-22 minutes or until tender and golden brown.

Step 7

Sprinkle with toasted walnuts before serving.

Step 8

Refrigerate leftovers.