Maple Pecan Hasselback squash

This squash is so pretty, it will be the perfect addition to your holiday table. I love it for Thanksgiving, but it will also be perfect for Christmas, or any special autumn or winter meal.

The squash is sweet and tender with a salted maple flavour. Yum!

Print Recipe
 Maple Pecan Hasselback squash
Prep Time 30 mins
Cook Time 45 mins
Servings
people
Ingredients
Prep Time 30 mins
Cook Time 45 mins
Servings
people
Ingredients
Instructions
  1. Preheat the oven to 425F
  2. Peel the squash using a vegetable peeler. Cut the squash lengthwise (careful!!), scoop out the seeds
  3. Grease a baking tray with 1 tsp of oil
  4. Lay the squash cut side down on the tray. Brush with a thin layer of oil
  5. Bake for 20 mins then remove from oven. Allow to cool for 5 mins. Place the squash on a cutting board, one half at a time. Using a sharp knife, cut slices that are about 1/2 cm thick. Tip: to avoid cutting all the way through the squash, lay a wooden spoon on the board to stop the knife.
    hasselback squash
  6. Carefully place the squash back on the baking tray, add 1/4 cup water to the baking tray and return to the oven for 15 mins
  7. Remove from oven and baste with maple syrup and coconut oil mixture. Sprinkle chopped pecans on top. Return to the oven for 10 mins
  8. Remove from the oven and sprinkle with salt and pepper. Serve (smile at the oohs and ahhs) and enjoy!
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