Maple Hasselback Butternut Squash

This Maple Hasselback Butternut Squash is a real crowd pleaser! Perfect as a part of a festive meal or just for family gathering. I promise, even children will love it!

It is very easy to prepare and requires minimal labor. What more can I say!

Ingredients

1 butternut squash

10-15 Bay leaves

1 tbs Olive oil

1/3 cup Maple syrup

1/2 cups of almond flakes

Instructions

Preheat the oven for 200 degrees.

Cut the butternut squash half lengthwise and scoop out all the seeds. Spike the outside with a fork and microwave the squash for 3 minutes.

Using a potato peeler, peel the squash. Place it on the board hollow side down and place a couple of chopsticks by the side lengthwise. Now, cut the squash around 5 mm indents, using the chopsticks so it doesn't cut all the way through.

Cutting Butternut Squash - Maple Hasselback Butternut Squash

Drizzle with oil and place the bay leaves around the pumpkin in the indents.

Cover tightly with aluminium foil and bake it in the oven for 1 hour.

Mix honey and vinegar in a separate bowl. And drizzle it over the butternut squash, then sprinkler over the almond flakes.

Roast the butternut squash for another 15 minutes uncovered.

Enjoy!

Festive meal with Maple Hasselback Butternut Squash