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
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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.
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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.
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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.
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Divide three-quarters of the sage leaves into the slits.
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Mix the breadcrumbs, parmesan, pistachios and cranberries.
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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.
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Arrange a few sage leaves and bake for 35 minutes.