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Practical Method to Homemade Appetizing Hasslebacked Squash with Lemon and Maple Syrup

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Hasslebacked Squash with Lemon and Maple Syrup

We hope you got insight from reading it, now let's go back to hasslebacked squash with lemon and maple syrup recipe. You can have hasslebacked squash with lemon and maple syrup using 7 ingredients and 4 steps. Here is how you cook it.

To make an unforgettable Hasslebacked Squash with Lemon and Maple Syrup, here are the components required:

  1. Prepare 1 of butternut squash.
  2. Use 2 of garlic cloves crushed.
  3. Provide 2 tbsp of olive oil.
  4. Prepare 1 tbsp of maple syrup.
  5. Prepare 1 of large lemon.
  6. Use to taste of Salt and pepper powder.
  7. Use 1 tbsp of pine nuts.

After preparing the components, next you are ready to make your tasty Hasslebacked Squash with Lemon and Maple Syrup by following the instructions on this section:

  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..

Drizzle with olive oil, maple syrup, and sprinkle with salt and pepper. Use your hands to coat the squash. Let's start with flavor number one: Maple Pecan. Ooooh, there is something about maple right now that I'm loving. We start with a spiced version of the hasselback squash - using McCormick Ground Cinnamon and McCormick Ground Nutmeg.

Recipe : Hasslebacked Squash with Lemon and Maple Syrup

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