HASSELBACK MAPLE ROASTED SQUASH
RECIPE TYPE
Vegetarian, Holiday
SERVES
6 to 8
Prep Time: 10 min
Bake Time: 1 hr 20 min
Ingredients
1 large butternut squash, about 2 to 2 1/2lb
1/2 tsp each salt and pepper
2 tbsp Longo’s Maple Syrup
2 tbsp Longo’s Mediterranean Extra Virgin Olive Oil
2 tsp chopped fresh Longo’s Organic Thyme or Sage
1/4 tsp Longo’s Essentials Crushed Chilies (or to taste)
Fresh Longo’s Organic Thyme Sprigs (optional)
Directions
Halve and seed squash. Season all over with salt and pepper. Place, cut-side down, in oiled baking dish; cover and bake in preheated 375°F for 40 minutes or until parcooked. Cool slightly.
Slice squash almost all the way through but leaving about 1/2 inch intact at bottom (see tip).
Blend together maple syrup, oil, thyme and crushed chilies. Brush squash with some of the syrup mixture, allowing mixture to run between slices.
Bake for 40 to 45 minutes, basting occasionally with additional syrup mixture, until browned and tender. Arrange on platter and garnish with fresh thyme, if using. Slice into smaller portions to serve.
A Dash of Advice
NUTRITIONAL INFORMATION
Per serving: 110 calories
Protein 1g | Fibre 2g |
Fat 5g | Sugar 7g |
Carbs 18g | Sodium 200mg |
