Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, hasslebacked squash with lemon and maple syrup. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look 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 popular of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Hasslebacked Squash with Lemon and Maple Syrup is something that I have loved my whole life.
To begin with this recipe, we must 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 cook that.
The ingredients needed to make Hasslebacked Squash with Lemon and Maple Syrup:
- Get 1 butternut squash
- Take 2 garlic cloves crushed
- Take 2 tbsp olive oil
- Prepare 1 tbsp maple syrup
- Make ready 1 large lemon
- Take to taste Salt and pepper powder
- Get 1 tbsp pine nuts
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. What could be better showstopper on your Thanksgiving table than this honey glazed hasselback butternut squash! 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.
Instructions 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.
Serve it as side dish or as main course. Scoop out pulp and place in a large bowl. Add remaining ingredients; beat until smooth. Peel squash and cut in half lengthwise. Scoop out the seeds with a spoon and discard (or save for roasting).
So that’s going to wrap this up for this special food hasslebacked squash with lemon and maple syrup recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
