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

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, hasslebacked squash with lemon and maple syrup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Great recipe for Hasslebacked Squash with Lemon and Maple Syrup. Hasselback Butternut Squash Squash makes the perfect holiday side dish, especially when it's Hasselback butternut squash! The thin slits cut into each half allow the butter, maple syrup, brown sugar and ground chipotle mixture to get in every single nook and cranny. This is one side that everyone at your holiday table will be excited to gobble up!

Hasslebacked Squash with Lemon and Maple Syrup is one of the most popular of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Hasslebacked Squash with Lemon and Maple Syrup is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can cook hasslebacked squash with lemon and maple syrup using 7 ingredients and 4 steps. Here is how you can achieve that.

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

Add remaining ingredients; beat until smooth. Spread half the maple butter over the squash, allowing it to drip into the slices. Peel the squash then place it on the prepared baking sheet. Drizzle with olive oil and rub the olive oil over the squash to evenly coat.

Instructions 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.

Peel the squash then place it on the prepared baking sheet. Drizzle with olive oil and rub the olive oil over the squash to evenly coat. Season with salt and pepper then place cut side up on the. If any squash seems unbalanced, cut off a small piece of the skin to flatten the surface. Place cut-side up in a large baking dish.

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