Butternut roasted hasselback style with maple syrup, pistachios, garlic and sage

Ingredients

  • 1 large butternut squash
  • 2 tablespoon(s) of olive oil
  • 50g butter
  • 50 g of maple syrup
  • 8 peeled garlic cloves
  • 2 tablespoon(s) of cider vinegar
  • 1 bunch of sage
  • 20 g panko breadcrumbs
  • 30 g grated parmesan
  • 30 g crushed pistachios
  • 20 g of cranberries

Preparation

  1. Preheat the oven to 220°C (th. 7-8). Peel the squash and cut it in 2 lengthwise. Using a large spoon, remove the seeds. Drizzle with oil, salt and pepper generously. Arrange the squash halves hollow side down on a baking tray and bake for 20 minutes.

  2. Meanwhile, in a small saucepan, combine the butter, maple syrup, pressed garlic cloves and cider vinegar. Bring to the boil and let reduce for 5 minutes over low heat.

  3. After 20 minutes, remove the squash halves from the oven and cut thin vertical slits in the flesh, without going all the way to the bottom.

  4. Divide three-quarters of the sage leaves into the slits.

  5. Mix the breadcrumbs, parmesan, pistachios and cranberries.

  6. Brush each half of the squash with the maple syrup mixture, making sure the mixture penetrates the furrows. Sprinkle with the parmesan, breadcrumbs and dried fruit mixture.

  7. Arrange a few sage leaves and bake for 35 minutes.

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