Hassleback Butternut Squash with Maple-Chili Glaze
Seeing as Christmas is literally this weekend, I'd love to share with you some of my favorite fall recipes. You're really going to love this simple, easy, side-dish!
Last time I posted a photo of this squash, all I received was comments remarking that it looked like a dick. Well, maybe it does. That doesn't mean it isn't tasty AF.
Hassleback Butternut Squash with Maple-Chili Glaze
INGREDIENTS
- 1 large butternut squash, peeled
- 1 tbsp avocado oil + 1 tbsp for the glaze
- 1 tbsp maple syrup
- 1 tsp red chili flakes
- big pinch of sea salt
INSTRUCTIONS
- Preheat oven to 425 degrees Fahrenheit.
- Rub 1 tbsp oil on every surface of your squash. It'll all work with just one tbsp, you just have to get your hands dirty!
- Be careful** but begin to cut slices into your squash, being careful not to cut all the way through. An awesome trick is to place chopsticks on either side of the veg so that you don't cut all the way through.
- Place the squash face-down on a baking sheet and bake for approximately 25 minutes.
- In a small bowl, mix remaining oil, maple, and spices.
- Remove squash from oven and drizzle the mixture into the cracks you cut.
- Turn the oven on broil at this point and throw the squash in for approx 4-6 minutes or until its slightly browned.
- Enjoy!