Gather the ingredients for the recipe.
Maple Hasselback Butternut Squash
– Preheat the oven to 400 degrees F. – Slice each squash down the center. Remove the seeds with a spoon and peel the outside skin. Place the squash on a baking sheet, and rub each side with olive oil. Sprinkle both sides with salt and pepper.
Maple Hasselback Butternut Squash
– Bake squash until it softens, about 20 minutes. – While the squash is baking, combine maple syrup, softened butter, cinnamon, and pumpkin pie seasoning in a small bowl. Mix well and set aside. and cook until fragrant, about 3 minutes.
Maple Hasselback Butternut Squash
– When the squash is softened, remove from the oven. Let squash slightly cool. Transfer squash to a cutting board and make ⅛ inch slices crosswise into the squash, making sure not to slice all the way through. Repeat until you’ve made slices in all of the squash.
Maple Hasselback Butternut Squash
– Return squash to the baking pan and bake for an additional 30 minutes.
Maple Hasselback Butternut Squash
Remove the squash and add ½ of the maple butter. Bake for 5 minutes, then remove from the oven.
Maple Hasselback Butternut Squash
Garnish with fresh herbs..
Maple Hasselback Butternut Squash
Serve and enjoy!
Maple Hasselback Butternut Squash
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