Hasslebacked Squash with Lemon and Maple Syrup
Hasslebacked Squash with Lemon and Maple Syrup

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, hasslebacked squash with lemon and maple syrup. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Hasslebacked Squash with Lemon and Maple Syrup is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They are fine and they look fantastic. Hasslebacked Squash with Lemon and Maple Syrup is something that I have loved my entire life.

Cut lengthwise in half; remove and discard seeds. Drizzle with oil and sprinkle with salt. Great recipe for Hasslebacked Squash with Lemon and Maple Syrup. Natural flavours with sweetness from the syrup, offset by sharpness of the lemons and of course lots of garlic. #vegan #plantbased Combine the maple syrup, butter and nutmeg in a saucepan over medium heat.

To get started with this recipe, we must first prepare a few ingredients. You can cook hasslebacked squash with lemon and maple syrup using 7 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Hasslebacked Squash with Lemon and Maple Syrup:
  1. Take 1 butternut squash
  2. Prepare 2 garlic cloves crushed
  3. Get 2 tbsp olive oil
  4. Prepare 1 tbsp maple syrup
  5. Prepare 1 large lemon
  6. Prepare to taste Salt and pepper powder
  7. Take 1 tbsp pine nuts

Maple syrup that plays up the sweetness of the squash, while fresh sage and salted butter keep things savory. The best part is that you can make this Hasselback squash ahead of time for easy entertaining! This post is sponsored by Land O'Lakes. Place the acorn squash halves on the baking sheet cut-side up.

Instructions to make Hasslebacked Squash with Lemon and Maple Syrup:
  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.

This post is sponsored by Land O'Lakes. Place the acorn squash halves on the baking sheet cut-side up. 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.

So that is going to wrap it up for this special food hasslebacked squash with lemon and maple syrup recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!