Now that winter has arrived we turn to the forgotten veggies for fresh produce. Potatoes and squashes are fresh and waiting all winter to be used!
Not only is the hasselback method perfect for cooking it quickly it also gives you the chance to flavor the inside of every bite! Smokey bacon, sweet maple with a slight zip from the dijon, you'll be comin back for seconds for sure!
- 1 medium butternut squash
- ¼ cup maple syrup
- 1 cup bacon, chopped
- 2 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh sage leaves, finely chopped and divided
- 1 teaspoon fresh thyme, finely chopped and divided
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 3-4 tablespoon pecans, chopped
- Preheat your oven to 425 degrees. Place the oven rack in the top third position.
- To prepare the squash, cut it in half lengthwise, then scoop and discard the seeds and pulp. Peel the skin off both pieces.
- Transfer the squash halves to a roasting pan, cut side-down, then bake 20 minutes. Let cool about 5 minutes, or until you can safely handle the squash with your hands.
- Meanwhile, whisk together the maple syrup, olive oil, Dijon, some of the herbs (reserve some for garnish later), salt and pepper in a small bowl until well-combined.
- Transfer one squash half to a cutting board, and place the handle of a wooden spoon on either side of the squash. Carefully slice very thin cuts into the squash, starting at the narrow end, being careful not to cut all the way through. Carefully place the sliced squash back to the roasting pan and repeat the slices on the second half.
- Spread chopped bacon over the top of the squash and into the slits. Brush with about â…“ of the maple mixture over the squash halves, pushing as much of the mixture as you can between the cuts. Pour in ¼ cup of water to the roasting pan, then place back in the oven another 15 minutes.
- While the squash is roasting, keep a close eye on it to ensure the syrup in the bottom of the pan does not burn - add more water if needed, a few tablespoons at a time, if needed.
- Once 15 minutes have gone by, take the squash out of the oven, then brush with more of the maple mixture, and spoon over some of the syrup in the bottom of the roasting pan. Pour in another ¼ cup of water to the roasting pan, then place back in the oven another 15 minutes.
- Take the squash out of the oven and again spoon over more of the syrup from the pan.
- To the remaining maple mixture, stir in the pecans, then spoon evenly over the tops of both squash halves.
- Pour in another ¼ cup of water to the roasting pan, then return back to the oven another 5 minutes, or until the squash is golden brown and tender.
- Take out of the oven and spoon over more of the syrup from the bottom of the pan, sprinkling with some fresh herbs and some salt to taste.
- Carefully transfer to a serving plate, then serve and enjoy!