Hasslebacked Squash with Lemon and Maple Syrup
Hasslebacked Squash with Lemon and Maple Syrup

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, hasslebacked squash with lemon and maple syrup. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Great recipe for Hasslebacked Squash with Lemon and Maple Syrup. While the squash is in the oven, prepare the maple glaze. Combine the maple syrup, butter and nutmeg in a saucepan over medium heat.

Hasslebacked Squash with Lemon and Maple Syrup is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Hasslebacked Squash with Lemon and Maple Syrup is something which I’ve loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can cook hasslebacked squash with lemon and maple syrup using 7 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Hasslebacked Squash with Lemon and Maple Syrup:
  1. Take 1 butternut squash
  2. Get 2 garlic cloves crushed
  3. Take 2 tbsp olive oil
  4. Get 1 tbsp maple syrup
  5. Prepare 1 large lemon
  6. Make ready to taste Salt and pepper powder
  7. Prepare 1 tbsp pine nuts

Remove from heat and set aside. The glaze will thicken as it cools. Transfer butternut squash to a cutting board. Spread half the maple butter over the squash, allowing it to drip into the slices.

Steps to make Hasslebacked Squash with Lemon and Maple Syrup:
  1. Cut the squash in half lengthways. Remove the seeds. Place them cut side down on a baking tray. Bake in the oven for 30 minutes at 190 C.
  2. Take the squash out and transfer them to a chopping board, cut side down. Use a sharp knife to score and thin lines through the squash being careful not to cut right through.
  3. Put the squash carefully back in your baking tray. Mix together the rest of the ingredients except the lemon and pine nuts. Spoon the oil mixture over the squash. Then place sliced lemons around the tray. Bake again for 20 minutes at 190 C.
  4. To serve, place the lemon slices on top of the squash halves and scatter with raw pine nuts.

Then, add a little drizzle of maple syrup a few minutes before you remove it from the oven. You could also top with sage leave and sprinkle on some cinnamon too - v festive! Brush the squash with half the maple syrup and drizzle over the remaining olive oil. Carefully slice the flesh into ¼ inch slices, taking care not to cut through to the bottom. The results of this Hasselback Butternut Squash with Maple Pecan Drizzle are mind-blowingly stunning, and look like they took so much effort, even though it's pretty simple to accomplish!

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