This recipe screams Thanksgiving! This is the perfect addition to any beautiful Thanksgiving feast, especially for our vegetarian and vegan friends who may be joining us. This recipe showcases the Butternut Squash in the best ways possible. The maple syrup brings out the sweetness and the savory thyme and salt mixed with the pecans showcases the brown butter nutty flavor profile. This is guaranteed to be a crowd pleaser for all of your guests.
2 Butternut Squash
2 tablespoons Butter
1/4 cup of Real Maple Syrup
Fresh Thyme sprigs
1 tablespoon Garnish Salt
1 teaspoon Cinnamon
2 tablespoons Pecans
Spray Olive Oil
Preheat the oven to 425 degrees
Peel the skin off of both squashes. Cut down the middle to reveal 2 equal halves, empty out the guts and set aside.
Spray the squash with Olive Oil, sprinkle with salt and place on a parchment paper covered baking sheet.
Bake for 20 minutes, remove from the oven, then cool for 5 minutes.
Cut the Squash Hasselback style, cut deep but not all the way through.
Heat butter until melted, mix in the maple syrup, set aside and add in the fresh thyme leaves.
Place back into the baking dish, and cover with the syrup, thyme, and butter mixture. Sprinkle with cinnamon.
Add in a 1/4 cup of water into the baking sheet and return to the over. Bake for 20 minutes.
Take out and baste the squash, return to the oven for an additional 20 minutes or until cooked through and tender.
Take out of the oven, place on a serving plate and finish with Garnish Salt.