RECIPES: VEGAN OTHERS
MAPLE WALNUT HASSELBACK BUTTERNUT SQUASH
1 medium butternut squash (about 1 kg)
¼ cup maple syrup
2 tbsp extra-virgin olive oil
1 tbsp Dijon mustard
1 tbsp finely chopped fresh sage leaves
1 tsp finely chopped fresh thyme
1 tsp sea salt
½ tsp ground black pepper
4 tbsp chopped walnuts
- Preheat your oven to 350°F.
- Cut the butternut squash in half lengthwise, scoop out the seeds and pulp and discard or save for another recipe.
- Remove the skin to completely expose the bright orange flesh of the butternut.
- Place both squash halves cut side down on a roasting pan and bake for 20 minutes; remove from oven and let slightly cool.
- While the squash is in the oven, combine the maple syrup, olive oil, Dijon mustard, chopped herbs, salt and pepper in a small bowl and mix well until combined.
- Remove one squash half to a cutting board and place wooden chopsticks or skewers on either side of the squash. This will prevent the blades from cutting right through when you are slicing the squash.
- Cut very thin slices in the squash, being careful not to cut the whole way through. Return the sliced squash to the baking sheet and repeat with the second half.
- Brush ⅓ of the maple dressing over the squash halves, getting the dressing into the slits of squash.
- Return to the oven. After 15 minutes, remove the squash from the oven and brush with some more maple dressing and return to the oven for a further 15 minutes.
- Continue brushing the squash with the dressing & pan juices every now and then for the remaining time.
- Add the chopped pecans to the remaining maple dressing and stir to combine.
- Spoon over the top of the squash, dividing it equally between both halves.
- Return it to the oven for a final 5 minutes (you may need to add a little water to bottom of pan to prevent burning), or until your squash is golden brown.
- Serve with a sprinkle of fresh herbs and a pinch of salt.
Reprinted with the permission of foodmatters.com/articles
Also in Volume 116
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